Do you dream of dinner party domestic goddess fabulouspicity (a made up word, I know)… That moment when you pull the perfectly lovely / lovingly perfect dessert out and everyone collectively sighs? And then they taste and sigh again.
This recipe only requires 2 ingredients – lime curd and cream
I have delusions of such grandeur as well. A baker? I am not. I can take a stab (sometimes literally) at making a simple cake for a special occasion. But frosting is not always my friend and my friends are friendly enough not to laugh at my attempts. But cream? THAT I can do something with.
Light and fluffy whipped cream makes for a light and fluffy frozen dessert
I’ve recently been obsessing over Citrus Curd. I whipped up some floral Kaffir Lime Curd recently and had just a little left over from my Lime Curd Crepe Cake that was born as the result. On a day recently when I had little else but heavy cream and leftover lime curd in the fridge, I was able to toss together this simple, 2-ingredient dessert that had a serious WOW factor.
Semifreddo or “semi-frozen” unmolds easily with a quick dunk in hot water
‘Semifreddo’ in Italian sounds so much better than the English Semi-frozen which manages to just sound like a mistake. But that is exactly what this easy dessert is – semi-frozen whipped cream with stuff mixed in. It takes only a couple of ingredients, all of 10 minutes to make and around 4 hours to chill. Then you have a stunning and unique dessert that will launch your domestic goddess reputation.
Semifreddo is only partly frozen and easy to slice and spoon
Ingredients
- 1 pint Heavy Whipping Cream
- 3/4 cup Lime Curd - you can make your own OR purchase a jar in any specialty store
Method
- Chill a large glass mixing bowl in the refrigerator for 30 minutes before starting. Once the bowl is cold, add the whipping cream and whisk with a hand mixer until stiff peaks form.
- Fold in the lime curd gently a bit at a time. The goal is to maintain the air in the whipping cream so that your semifreddo stays light and fluffy.
- Once the lime curd is incorporated, pour it into a bread pan, cover tightly with foil and freeze for about 4 hours. It will be creamy and slightly soft - which is the goal. If you freeze it for longer it will harden and no longer be perfectly semifreddo or semi-frozen.
- To remove from the pan, immerse the base of the pan only in hot water for 10 seconds, then turn upside down over a plate and give it a little shake. Serve in slices with fresh berries and a little lime zest.
Looks good:)
Thanks! I am basically a semifreddo addict now…
Love the ease of this recipe. Perfect for a dinner party.
It really is the perfect dinner part dessert – it is easy, can be done in advance and is sure to impress.
This is so easy! I love making lemon curd (I could lick the spoon for days!) What a great way to use up leftovers 🙂
Kacey – making lemon curd for the first time was such a revelation for me. It is so much easier than I ever thought it might be. I also have a recipe on the blog for a Lime Curd Crepe Cake that you might like – another way to use those leftovers….
I love that this is so easy to make. I love all things lemon and lime and this sounds wonderful.
Hi Ali! I am a citrus fan too. I also am a fan of anything that allows me to be slightly lazy in my cooking. This just fills the bill.
I’m not a baker either and I am always looking for wow desserts that don’t require me to bake!
Pam – I am so glad to know that I am not alone in a baking-free desert. Thanks for the comment!
Perfection! This looks divine I need a slice now =) I am not a baler so this recipe is fabulous for me to make at home. Thanks!
Thanks so much for the comment Adriana! Check back later this week – I’m posing a Vegan Raspberry Semifreddo recipe that I think you’ll love.