You don’t have to spend forever and day making ice cream, nor to settle for the same old ordinary thing.  A Semifreddo on the other hand, is quicker, easy and adds a little fun and exciting to your summer evening. In case you don’t know, Semifreddo is a beautiful Italian dish that translates into “semi frozen.” Basically simple put, it is a frozen mouse. A Semifreddo is light, airy and extremely satisfying. It can be served alone, with summer fruits. Due to light, soft texture of a Semifreddo adding texture of some sort is ideal. Remember, a good dish will have: height, color, texture, flavor and shape - a dessert is no different. A lemon dessert in the middle of the summer—no need to say any more. Lastly, for me the best part is the bragging rights associated with a Semifreddo.  A semifreddo takes a little more skill and technique to make, but at the same time people will be overly impressed when you serve a Semifreddo. SEMIFREDDO egg yolks 7 each sugar 1.25 cup lemon 1 each heavy cream 1.75 cup powdered sugar 2 tb 1. In a mixing bowl add, egg yolks and sugar  2. zest lemon and reserve. Juice lemon into a measuring cup, then add bottled lemon juice to make it a full 1/2 cup. add juice and zest to egg mix. 3. whisk till thick, pale and lemony in color. place bowl over a double boiler and whisk constantly till temperature reaches 170 degrees f  4. once egg mix hits 170, transfer to an electric mixer and whip on high till volume has doubled. the egg mix should also be room temp at this time. 5. while the egg mixture is whipping, whip the the heavy cream and powdered sugar to a soft peak. (just till a peak forms). 6. when the egg mix is done(doubled in volume and room temp) gently fold the the whipped cream into the egg, in small amounts till fully mixed. careful not beat hard, fold hard or over mix, your looking to trap as much air as possible. 7. pour into a 9x9 pan, lined with plastic wrap. this plastic wrap will help in un-molding and plate presentation later.  if you wish just to serve it in the pan, do not line with plastic wrap. place pan in freezer and let set for four hours before you ENJOY 8. lift up on the corners of the plastic wrap to un-mold from pan. flip on a work surface, peel off plastic, and cut off a piece. what is not eaten can be put back into the freezer for later, but work fast cause it is only almost frozen. To follow Chef Jason in his adventures of cooking follow him on twitter! @ChefJRivas

You don’t have to spend forever and day making ice cream, nor to settle for the same old ordinary thing.  A Semifreddo on the other hand, is quicker, easy and adds a little fun and exciting to your summer evening. In case you don’t know, Semifreddo is a beautiful Italian dish that translates into “semi frozen.” Basically simple put, it is a frozen mouse. A Semifreddo is light, airy and extremely satisfying. It can be served alone, with summer fruits. Due to light, soft texture of a Semifreddo adding texture of some sort is ideal. Remember, a good dish will have: height, color, texture, flavor and shape - a dessert is no different. A lemon dessert in the middle of the summer—no need to say any more. Lastly, for me the best part is the bragging rights associated with a Semifreddo.  A semifreddo takes a little more skill and technique to make, but at the same time people will be overly impressed when you serve a Semifreddo.

  • SEMIFREDDO
  • egg yolks 7 each
  • sugar 1.25 cup
  • lemon 1 each
  • heavy cream 1.75 cup
  • powdered sugar 2 tb

1. In a mixing bowl add, egg yolks and sugar 

2. zest lemon and reserve. Juice lemon into a measuring cup, then add bottled lemon juice to make it a full 1/2 cup. add juice and zest to egg mix.

3. whisk till thick, pale and lemony in color. place bowl over a double boiler and whisk constantly till temperature reaches 170 degrees f 

4. once egg mix hits 170, transfer to an electric mixer and whip on high till volume has doubled. the egg mix should also be room temp at this time.

5. while the egg mixture is whipping, whip the the heavy cream and powdered sugar to a soft peak. (just till a peak forms).

6. when the egg mix is done(doubled in volume and room temp) gently fold the the whipped cream into the egg, in small amounts till fully mixed. careful not beat hard, fold hard or over mix, your looking to trap as much air as possible.

7. pour into a 9x9 pan, lined with plastic wrap. this plastic wrap will help in un-molding and plate presentation later.  if you wish just to serve it in the pan, do not line with plastic wrap. place pan in freezer and let set for four hours before you ENJOY 8. lift up on the corners of the plastic wrap to un-mold from pan. flip on a work surface, peel off plastic, and cut off a piece. what is not eaten can be put back into the freezer for later, but work fast cause it is only almost frozen.

To follow Chef Jason in his adventures of cooking follow him on twitter! 
@ChefJRivas

Tags: recipes food chef Vineyard Rose