Lemon and Ricotta Semifreddo with Pistachio Crumble

A light and refreshing Italian dessert featuring creamy lemon and ricotta semifreddo topped with a crunchy pistachio crumble. Perfectly paired with a rich and savory dish like Parmigiana.

Prep Time

20 minutes

Total Time

35 minutes (plus freezing time - minimum 4 hours)

Calories

685 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.88/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

1cupRicotta Cheese(Whole milk ricotta, drained well)

£2.00

1cupHeavy Cream(Cold)

£1.80

0.5cupGranulated Sugar

£0.25

2teaspoonsLemon Zest(From about 2 lemons)

£0.15

2tablespoonsLemon Juice(Freshly squeezed)

£0.10

0.5teaspoonVanilla Extract

£0.15

0.5cupPistachios(Shelled and unsalted)

£1.75

0.3cupAlmond Flour

£0.75

2tablespoonsGranulated Sugar

£0.25

2tablespoonsUnsalted Butter(Cold, cut into small pieces)

£0.30

Total Cost

£7.50

£1.88 per serving

Instructions

1.
**Prepare the Pistachio Crumble:** Preheat oven to 350°F (175°C). In a food processor, pulse the pistachios, almond flour, and sugar until coarsely ground. Add the cold butter and pulse until the mixture resembles coarse crumbs.
2.
Spread the crumble mixture on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until golden brown and fragrant. Let cool completely, then break into small pieces.
3.
**Prepare the Semifreddo:** In a large bowl, beat the cold heavy cream with a hand mixer or stand mixer until stiff peaks form. Set aside.
4.
In a separate bowl, whisk together the ricotta cheese, sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
5.
Gently fold the whipped cream into the ricotta mixture until just combined. Be careful not to overmix.
6.
Line a loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
7.
Pour the semifreddo mixture into the prepared loaf pan and spread evenly. Cover with plastic wrap and freeze for at least 4 hours, or preferably overnight.
8.
**To Serve:** Remove the semifreddo from the freezer about 15 minutes before serving to soften slightly. Lift the semifreddo out of the loaf pan using the parchment paper overhang.
9.
Slice the semifreddo into desired portions and sprinkle generously with the pistachio crumble. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (185g)

685 kcal / 2866 kJ

Carbs

43g

17% of RDA

Fat

54g

77% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

37 g

41% of RDA

Sodium

70 mg

3% of RDA

Saturated Fat

31 g

155% of RDA

Chef's Tips

For a smoother semifreddo, pass the ricotta cheese through a fine-mesh sieve before using.

The semifreddo can be made ahead of time and stored in the freezer for up to a week.

If you don't have almond flour, you can substitute with all-purpose flour for the crumble, but it will no longer be gluten free.

Adjust the amount of lemon juice to your taste.

Add a pinch of salt to the crumble to enhance the flavors.

For an extra touch of flavor, toast the pistachios lightly before grinding them for the crumble.

Pair with Parmigiana or another rich, savory Italian dish for a complete and balanced meal.

Cooking Equipment

Oven

Mixing Bowls

Hand Mixer or Stand Mixer

Loaf Pan (approx. 8x4 inches)

Parchment Paper

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

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90 minutes

6 servings

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"Pairs perfectly with this dessert"

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