Lemon semifreddo
A delicate chilled dessert with cream, eggs and crunchy pumpkin seeds. Lemon zest and juice add fresh acidity, while cream and eggs provide fat and protein, making it satisfying for a low-carb menu.
Cream 35% fat (200 g) forms the dessert base. Zest a little lemon (50 g) and squeeze out the juice. Separate the eggs if they are large.
Whip the eggs (100 g) with allulose (15 g) until pale and airy. Separately whip chilled cream (200 g) at 35% fat to soft peaks.
Gently fold the egg and cream mixtures together, then add the lemon juice and zest. Stir in pumpkin seeds (50 g), reserving a few for serving.
Transfer the mixture to a mould, cover and freeze for at least 4–6 hours. Let it stand at room temperature for 10 minutes before serving and sprinkle with the reserved seeds.
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