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Photo of Lemon and Chocolate Semifreddo by Suhasini Sood at BetterButter

Lemon and Chocolate Semifreddo

Suhasini Sood
0 minutes
Prep Time
360 minutes
Cook Time
6 People
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ABOUT Lemon and Chocolate Semifreddo RECIPE

Semifreddo is a class of semi-frozen desserts.This recipe is adapted from Rachel Allens recipe and is the ideal summer treat – smooth and silky ice cream with delicious bits of dark chocolate and crunchy almonds. Lemon with chocolate is a strange combo but it works well in this recipe as there is just a hint of lemon which makes it taste fresher.

Recipe Tags

  • Veg
  • Dinner Party
  • French
  • Dessert

Ingredients Serving: 6

  1. Almonds 50 gms (soaked peeled and sliced)
  2. eggs (separated) 3 large
  3. Ground sugar 180 g
  4. Heavy cream 600 ml
  5. Zest of lemons 2 lemons
  6. Dark chocolate grated 200 g
  7. almonds 50 gms (soaked peeled and sliced)


  1. Take a 9”x4” loaf tin and line it with a double layer of cling film, leaving enough excess to hang out from both the sides.
  2. Whisk yolks with 80 gms sugar over double boiler till it thickens and leaves a trail. Take care that the bowl does not touch the water in the bowl below.
  3. Mix the balance sugar (100 gms) with the egg whites and place on a double boiler. Whisk lightly till the sugar dissolves. Then beat with a hand blender till you get stiff peaks.
  4. In yet another bowl, whisk the cream till soft peaks form. Fold the cream into the sugar mixture gently and then carefully fold in the egg whites.
  5. Then add the lemon juice and zest and gently fold it in.
  6. Sprinkle a third of the chocolate into the loaf tin and pour in half the mixture of semifreddo.
  7. Sprinkle another third of the chocolate and almonds in the tin followed by the rest of the mixture and the rest of the chocolate and almonds. Cover the tin with the hanging cling film and put in the freezer for around 6 to 8 hours.
  8. Leave outside for a minute before serving.

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