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Recipe Detail Page
Salted Lime Semifreddo & Strawberries
Early Summer 2023
A semifreddo is a bit like an unchurned ice cream. The hardest part here is the initial curd—take your time with it. If your stovetop runs a little hot, cook the curd over low. Other than that, you’re golden. The semifreddo can be made up to a week in advance, provided you cover it snugly while it’s in the freezer. If you can’t find freeze-dried pineapple, use freeze-dried strawberries or nothing at all.
Serves 10
SEMIFREDDO
1/3 cup (80 mL) freshly squeezed lime juice
1 egg
4 egg yolks
2/3 cup (150 mL) honey
3 tbsp (45 mL) unsalted butter, cut into pieces
1/2 tsp (2 mL) salt
1 1/2 cups (375 mL) whipping cream
2 tsp (10 mL) finely grated lime zest
1 lb (455 g) strawberries, hulled
1 tbsp (15 mL) honey
1 tbsp (15 mL) lime juice
1/2 tsp (2 mL) vanilla paste or extract
1 pkg (43 g) freeze-dried pineapple
1. To make the semifreddo, combine lime juice, egg, yolks, honey, butter and salt in a medium pot. Set over medium-low heat and cook whisking constantly until hot and thickened, about 5 minutes. Immediately strain through a fine-mesh sieve into a bowl, cover and refrigerate until chilled, about 3 hours.
2. Whip cream and lime zest in a large bowl until soft peaks form. Fold in 1/3 chilled lime curd. Fold in remaining curd. Divide between 10 paper cups or shallow dessert bowls. Arrange on a baking sheet, cover with plastic wrap and freeze overnight.
3. About 1 hour before you’re ready to serve, cut strawberries into bite-size pieces. Add to a bowl along with honey, lime juice and vanilla. Toss to combine. Let stand for 1 hour.
4. Crush the freeze-dried pineapple with the side of your chef’s knife. Serve semifreddo topped with macerated strawberries and crushed freeze-dried pineapple.
Serves 10
