Lemon Semifreddo with Pomegranate Crumble
An elegant lemon treat with a tart and nutty crumble—dairy-free and no added sugar!
Ingredients
- For the Curd:
- 120 ml (½ cup) fresh lemon juice
- (½ Tablespoon) lemon zest
- 170 g (6 ounces) silken tofu
- 60 ml (¼ cup) canned coconut milk, shaken
- 30 ml (2 Tablespoons) water
- 180 ml (¾ cup) honey
- 32 g (¼ cup) cornstarch
- (⅛ teaspoon) ground turmeric
- (1 pinch) kosher salt, optional
- For the Whip:
- 120 ml (½ cup) aquafaba
- (1 teaspoon) vanilla extract
- (¼ teaspoon) cream of tartar
- For the Crumble:
- 65 g (½ cup) pine nuts, toasted
- 15 g (2 Tablespoons) crystallized ginger
- (½ Tablespoon) lime zest
- 80 g (½ cup) pomegranate arils
Directions
- For the Curd: Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40–50 seconds, using the tamper to push ingredients toward the blades.
- Place curd into a small sauce pan and cook over medium heat, stirring constantly until thickened, 5–10 minutes. Transfer to a bowl and cover the surface with plastic wrap (to prevent a film forming on the curd). Chill for at least 2 hours in a refrigerator or until set. Curd must be cool before beginning the next step.
- For the Whip: Place all ingredients into the Vitamix Aer Disc container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to Variable 7. Blend for 20 seconds. Transfer to a mixing bowl.
- Stir the cooled curd to loosen. Carefully fold the curd into the whip in 3 additions to keep air from deflating. Portion into 4 freezer safe molds, cover and freeze for at least 3 hours or until set.
- For the Crumble: Place the ginger and lime into the container and secure the lid. Start the blender on its lowest speed and quickly increase to its highest speed. Blend for 10 seconds or until coarsely ground. Add toasted pine nuts. Select Variable 5 and pulse 3–5 times. Fold this mixture into the pomegranate seeds.
- To serve: Place 2 Tablespoons of crumble on a plate and unmold the semifreddo on top. Garnish with mint leaves and a drizzle of honey.
Chef's Notes
- "Semifreddo" translates to "half-frozen" in Italian. This frozen dessert is softer and creamier than ice cream, like a frozen mousse.
Ingredients
- For the Curd:
- 120 ml (½ cup) fresh lemon juice
- (½ Tablespoon) lemon zest
- 170 g (6 ounces) silken tofu
- 60 ml (¼ cup) canned coconut milk, shaken
- 30 ml (2 Tablespoons) water
- 180 ml (¾ cup) honey
- 32 g (¼ cup) cornstarch
- (⅛ teaspoon) ground turmeric
- (1 pinch) kosher salt, optional
- For the Whip:
- 120 ml (½ cup) aquafaba
- (1 teaspoon) vanilla extract
- (¼ teaspoon) cream of tartar
- For the Crumble:
- 65 g (½ cup) pine nuts, toasted
- 15 g (2 Tablespoons) crystallized ginger
- (½ Tablespoon) lime zest
- 80 g (½ cup) pomegranate arils
Directions
- For the Curd: Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40–50 seconds, using the tamper to push ingredients toward the blades.
- Place curd into a small sauce pan and cook over medium heat, stirring constantly until thickened, 5–10 minutes. Transfer to a bowl and cover the surface with plastic wrap (to prevent a film forming on the curd). Chill for at least 2 hours in a refrigerator or until set. Curd must be cool before beginning the next step.
- For the Whip: Place all ingredients into the Vitamix Aer Disc container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to Variable 7. Blend for 20 seconds. Transfer to a mixing bowl.
- Stir the cooled curd to loosen. Carefully fold the curd into the whip in 3 additions to keep air from deflating. Portion into 4 freezer safe molds, cover and freeze for at least 3 hours or until set.
- For the Crumble: Place the ginger and lime into the container and secure the lid. Start the blender on its lowest speed and quickly increase to its highest speed. Blend for 10 seconds or until coarsely ground. Add toasted pine nuts. Select Variable 5 and pulse 3–5 times. Fold this mixture into the pomegranate seeds.
- To serve: Place 2 Tablespoons of crumble on a plate and unmold the semifreddo on top. Garnish with mint leaves and a drizzle of honey.
Chef's Notes
- "Semifreddo" translates to "half-frozen" in Italian. This frozen dessert is softer and creamier than ice cream, like a frozen mousse.
Ingredients
- For the Curd:
- 120 ml (½ cup) fresh lemon juice
- (½ Tablespoon) lemon zest
- 170 g (6 ounces) silken tofu
- 60 ml (¼ cup) canned coconut milk, shaken
- 30 ml (2 Tablespoons) water
- 180 ml (¾ cup) honey
- 32 g (¼ cup) cornstarch
- (⅛ teaspoon) ground turmeric
- (1 pinch) kosher salt, optional
- For the Whip:
- 120 ml (½ cup) aquafaba
- (1 teaspoon) vanilla extract
- (¼ teaspoon) cream of tartar
- For the Crumble:
- 65 g (½ cup) pine nuts, toasted
- 15 g (2 Tablespoons) crystallized ginger
- (½ Tablespoon) lime zest
- 80 g (½ cup) pomegranate arils
Directions
- For the Curd: Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40–50 seconds, using the tamper to push ingredients toward the blades.
- Place curd into a small sauce pan and cook over medium heat, stirring constantly until thickened, 5–10 minutes. Transfer to a bowl and cover the surface with plastic wrap (to prevent a film forming on the curd). Chill for at least 2 hours in a refrigerator or until set. Curd must be cool before beginning the next step.
- For the Whip: Place all ingredients into the Vitamix Aer Disc container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to Variable 7. Blend for 20 seconds. Transfer to a mixing bowl.
- Stir the cooled curd to loosen. Carefully fold the curd into the whip in 3 additions to keep air from deflating. Portion into 4 freezer safe molds, cover and freeze for at least 3 hours or until set.
- For the Crumble: Place the ginger and lime into the container and secure the lid. Start the blender on its lowest speed and quickly increase to its highest speed. Blend for 10 seconds or until coarsely ground. Add toasted pine nuts. Select Variable 5 and pulse 3–5 times. Fold this mixture into the pomegranate seeds.
- To serve: Place 2 Tablespoons of crumble on a plate and unmold the semifreddo on top. Garnish with mint leaves and a drizzle of honey.
Chef's Notes
- "Semifreddo" translates to "half-frozen" in Italian. This frozen dessert is softer and creamier than ice cream, like a frozen mousse.
Ingredients
- For the Curd:
- 120 ml (½ cup) fresh lemon juice
- (½ Tablespoon) lemon zest
- 170 g (6 ounces) silken tofu
- 60 ml (¼ cup) canned coconut milk, shaken
- 30 ml (2 Tablespoons) water
- 180 ml (¾ cup) honey
- 32 g (¼ cup) cornstarch
- (⅛ teaspoon) ground turmeric
- (1 pinch) kosher salt, optional
- For the Whip:
- 120 ml (½ cup) aquafaba
- (1 teaspoon) vanilla extract
- (¼ teaspoon) cream of tartar
- For the Crumble:
- 65 g (½ cup) pine nuts, toasted
- 15 g (2 Tablespoons) crystallized ginger
- (½ Tablespoon) lime zest
- 80 g (½ cup) pomegranate arils
Directions
- For the Curd: Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40–50 seconds, using the tamper to push ingredients toward the blades.
- Place curd into a small sauce pan and cook over medium heat, stirring constantly until thickened, 5–10 minutes. Transfer to a bowl and cover the surface with plastic wrap (to prevent a film forming on the curd). Chill for at least 2 hours in a refrigerator or until set. Curd must be cool before beginning the next step.
- For the Whip: Place all ingredients into the Vitamix Aer Disc container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to Variable 7. Blend for 20 seconds. Transfer to a mixing bowl.
- Stir the cooled curd to loosen. Carefully fold the curd into the whip in 3 additions to keep air from deflating. Portion into 4 freezer safe molds, cover and freeze for at least 3 hours or until set.
- For the Crumble: Place the ginger and lime into the container and secure the lid. Start the blender on its lowest speed and quickly increase to its highest speed. Blend for 10 seconds or until coarsely ground. Add toasted pine nuts. Select Variable 5 and pulse 3–5 times. Fold this mixture into the pomegranate seeds.
- To serve: Place 2 Tablespoons of crumble on a plate and unmold the semifreddo on top. Garnish with mint leaves and a drizzle of honey.
Chef's Notes
- "Semifreddo" translates to "half-frozen" in Italian. This frozen dessert is softer and creamier than ice cream, like a frozen mousse.