Semifreddo with Honeyed Fresh Berries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 20 minutes; Freeze: about 4 hours. Ingredients:
3 cups vanilla light ice cream, softened |
1 tablespoon finely grated meyer lemon zest |
1/3 cup fresh meyer lemon juice |
1 (8-ounce) container frozen light whipped cream topping, thawed |
1/2 cup coarse amaretti cookie crumbs (about 24 cookies) |
2 cups fresh mixed berries |
2 tablespoons honey |
Directions:
1. Line an 8 1/2- x 4-inch loaf pan with plastic wrap, leaving plenty of extra wrap on the ends. Set aside.
2. Stir together first 3 ingredients in a bowl. Gently fold in whipped cream topping until well-combined.
3. Spread the mixture into a prepared pan. Sprinkle evenly with cookie crumbs; fold over plastic wrap to cover. Freeze mixture at least 4 hours or until firm.
4. Toss berries with honey about 15 minutes before serving; let stand.
5. Lift semifreddo from pan with plastic wrap, and transfer crumb side down to a cutting board. Use a serrated knife (dipped in hot water and wiped dry) to cut loaf into slices. Serve topped with the mixed berries.
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