This recipe for Lime, Thyme & Raspberry Semifredo is the ideal dessert for your warm weather entertaining.
Semifredo, meaning half-cold, is an Italian dessert which is similar to ice-cream. You can prepare it well in advance (I’m talking weeks here!) and adapt your flavours to suit. I had fresh thyme in the garden so that’s where the inspiration for this flavour combo came about. This recipe is super easy to modify too…just change your flavours. Remove the lime zest, raspberries and thyme and replace with something else. Mango, coconut & lemon…Blueberry and passion fruit…whatever takes your fancy really!
What you’ll need
- 4 large egg whites
- 500 ml thickened cream
- 1/4 cup caster sugar
- 1 lime – use a micro-plane to remove a fine layer of zest
- 1/4 teaspoon chopped fresh thyme leaves
- Raspberries – 2 punnets fresh or 250 g frozen…minus the ones you eat while making this 🙂
- Golden Lime Flavour Pearls
Firstly you will need to prepare the mold. Line a loaf/terrine tin with plastic wrap. Try to leave plenty at either side as you will use this to wrap over the semifredo before it goes into the freezer.
Gather together your ingredients. You will also need two mixing bowls, a spatula, and an electric mixer to whisk.
Whisk the egg whites until stiff peaks form.
In the other bowl, whisk together the cream, sugar and lime zest and thyme until the cream thickens to soft peaks.
Now gently fold the egg whites into the cream. Add your raspberries too.
Pour the mixture into your prepared mold and cover with plastic wrap. Pop into the freezer and leave for a minimum of four hours, ideally overnight.
When you’re ready to serve, remove the semifredo from the freezer and tip the whole wrapped semifredo onto a chopping board. Remove the glad wrap and cut into slices. Place onto a cool or chilled plate if you can manage it.
Top with some Golden Lime Flavour Pearls and enjoy.
Until next time
from the Peninsula Larder Team
When I was a kid, I used to think, ‘Man, if I could ever afford all the ice cream I want to eat, that’s as rich as I ever want to be.’