Semifreddo di Limone This recipe landed in my recipe box over 20 years ago and to this day I don't know who gave it to me -- I remain forever grateful to them. The wonderful rich body lends itself to be served as a mousse or as a filling for sponge cakes or cream puffs. When I froze some leftovers, I realized that it made a wonderful semi-freddo, Italian for "half frozen." MORE ...

 

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