International Women's Day - Lemon Semifreddo with Limoncello Syrup

Zorra at Kochtopf and Fiordisale are hosting a blogging event for International Women's Day today, 8 March 2008. To participate, Zorra and Fiordisale have asked us to make a yellow dish. The yellow represents the colour of mimosa (wattle) flowers, which are given as a sign of respect and an expression of solidarity with women in their support for oppressed women worldwide.

For this event, I have made lemon semifreddo with limoncello syrup from the March 2008 edition of Delicious magazine. The recipe is by Margaret River Providore in Willyabrup, Western Australia.


I can honestly say that this is one of the most delicious things that I have ever made. It is absolutely devine. If you make it, do not skip the limoncello syrup - this really makes the dessert.

The recipe is as follows:

for the semifreddo:

1/2 cup sugar
zest of 1 lemon
1/3 cup lemon juice
4 egg yolks
250ml pouring cream

for the syrup:

1 cup sugar
1/4 cup vodka
zest of one lemon
100ml lemon juice

To make the semifreddo, place the sugar, lemon zest and lemon juice for the semifreddo in a saucepan and heat it, stirring continuously, until it develops a syrup-like consistency (~ 10 minutes). Remove from the heat.

Beat the egg yolks in a mixing bowl using an electric mixer until "fluffy", then while the motor on the mixer is still running, pour the syrup-like mixture into the yolks, and continue beating for aorund 10 minutes until cool.

Whip the cream to soft peak stage, then fold int the egg yolk mixture. Spoon the mixture into 4 dariole moulds lined with cling film, cover the tops of the moulds with more cling film, and freeze for a minimum of four hours.

To make the limoncello syrup, put the sugar, vodka, lemon juice and zest into a suacepan and bring to the boil. Simmer for 5 minutes until thickened into a syrup, then remove from the heat and allow to cool completely.

When serving the semifreddo, place each unmoulded semifreddo on a plate and pour over some limoncello syrup.

This is a smooth, silky, very adult dessert, which I would gladly make again anytime. The best part of it is that I have three more of these babies in the freezer ...


Do check Zorra's and Fiordisale's sites for the roundup of other dishes celebrating International Women's Day.

Let's celebrate great women everywhere!