Lemon "Semifreddo" with Berries

12 Reviews
100% would make this recipe again

A chilled lemon mousse and blueberries with a raspberry sauce.

In Italy we call «Semifreddo» («half cold») any of various chilled or partially frozen desserts.

Preparation : 30 min Standing : 8 h Cooking Dish : 15 cm pan or 6 ramekins
230 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Kosher
  • Vegetarian
  • Kid-friendly


vegetable oil spray, to grease the pan or the ramekins
2 eggs size large
1/4 cup lemon juice, freshly squeezed 1 1/2 lemon
1/2 cup sugar 110 g
1 pinch salt 0.2 g
3/4 cup whipping cream 35% 190 mL
1 cup raspberries, frozen, or fresh 110 g
2 1/2 tbsp sugar, for the sauce 35 g
1 tbsp Cointreau [optional] 15 mL
1/2 cup blueberries 60 g

Before you start

A food processor or a mixer and a blender will make things easier for this recipe.

You may use either individual ramekins or a single large springform pan.


Prepare the lemon mousse

  1. Lightly oil the bottom and sides of a large spring formpan or of individual ramekins.
  2. Separate the egg whites from the yolks and put them in 2 separate bowls. Combine the egg yolks with the lemon juice and about ¼ of the sugar. Set aside.
  3. In the other bowl, beat the egg whites using an electric mixer until foamy, then add the salt and continue to beat until soft peaks form. Gradually add the remaining sugar, beating until the egg whites are glossy and stand in stiff peaks, about 7-8 min. Set aside.
  4. Pour the cream in a third bowl, then using the electric mixer, whip the cream until stiff peaks form. Gently fold the whipped cream and egg whites into the yolk mixture using a spatula.
  5. Carefully spoon the mixture into the pan or distribute it into the ramekins. Cover with foil and freeze at least 8 hours if using the pan, or 2-3 hours for the ramekins.

Prepare the raspberry sauce

  1. Press the raspberries through a sieve using a rubber spatula to remove and discard the seeds. Place the berries in the jar of a blender. Add the sugar and Cointreau (optional) then blend until smooth. Chill in the refrigerator.

Unmould and garnish with the blueberries

  1. Just before serving, remove the frozen mousse from the springform pan and place it on a serving plate. If you are using ramekins, turn them upside-down onto individual serving plates. To make ramekin unmoulding easier, pour about 2 cm of hot water in a large bowl, then immerse the bottom of the ramekins in the water for about 1 min.
  2. Garnish the top of the mousse with the blueberries. Spoon the raspberries sauce over the individual servings and serve.

Nutrition Facts Table

per 1 Serving (110 g)


% Daily Value




13 g

20 %

Saturated 7.4 g
+ Trans 0 g

37 %


100 mg


50 mg

2 %


28 g

9 %


1 g

6 %


25 g

Net Carbs

27 g


3 g

Vitamin A

15 %

Vitamin C

18 %


3 %


3 %


This recipe is :
Source of  :
Folacin, Manganese, Pantothenic Acid, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin C, Vitamin D, Vitamin E
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Meat and Alternatives ½
Fats 2
Other Foods 1 ½

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Members' Reviews

12 Reviews (10 with rating only ) 100% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful
may 06, 2012 | I would make this recipe again

Straight forward to make, a rewarding treat.

Useful 0
june 28, 2010 | I would make this recipe again

This took a while to make, but it was very worth the wait!!!

Useful 0

This recipe is in the following categories

Eggs | Dairy | Desserts | Low Sodium | Kosher | Vegetarian | Freeze/Chill | No Cook | Christmas | Easter | Thanksgiving | Valentine's Day | Italian

Top Reviews

View All Reviews
may 06, 2012 | I would make this recipe again

Straight forward to make, a rewarding treat.

Useful 0
june 28, 2010 | I would make this recipe again

This took a while to make, but it was very worth the wait!!!

Useful 0

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