Now that summer is finally here, we can justify beating the heat with cool treats. We have some hot ideas about DIY frozen desserts from local chefs coming your way in this week’s print edition (look for it here on Wednesday [July 29]. In the meantime, we have Ileana Castillo, sous chef at Italian Kitchen, to thank for sharing her recipe for Coconut and Lime Semifreddo.
ICYDK, “semifreddo” means half cold in Italian, and the classic dessert typically has a texture that sits between ice cream and mousse.
You don’t need any high-end equipment to make this summery deliciousness at home. You do need to plan ahead, though, allowing enough time for the mixed ingredients to firm up in the freezer.
Coconut and Lime Semifreddo
By Ileana Castillo
1 can (13.5 oz) coconut milk
1 can (14 oz) sweetened condensed milk
lime zest from 2 limes
¼ tsp coarse salt
1 ½ cup of whipped cream
Freshly sliced mango
line a 4 ½ x 8 ½ inch loaf pan with parchment paper.
In a medium sauce pan, combine coconut milk and condensed milk and bring to a boil over high heat. Reduce heat and cook at a rapid simmer, stirring frequently, until thickened (10 minutes).
Remove from heat and stir in lime zest and salt. Place saucepan in bowl of ice water and stir until mixture is cool (4 minutes).
In a large bowl, using an electric mixer, beat cream on high until stiff peaks form (2 minutes). Gently fold whipped cream into coconut milk mixture. Pour into loaf pan and freeze until firm (6 hours).
Invert onto a serving platter, Layer freshly sliced mango on top and serve.