Meyer Lemon Semifreddo

I love semifreddo. A lot, its such a versatile and relatively easy dessert. It's like having the perfect combo between ice cream and mousse, it's awesome for the summer because it's frozen, but you don't need any special equipment to make it. It can be a little (a very little) time consuming but I think it's well worth the effort.

For this recipe I used strawberries and blueberries, I would really like to use blackberries and raspberries instead, but I used what I had. Also, I can't slice almonds, I'm just not that patient. so I gave them a rough chop, which I thought was fine. Last but not least, and I have to say, I think I'm pretty brilliant for doing this, but that probably just means that everyone has figured it out already. Do not make this in a loaf pan. Make it in lined muffin tins. No lie, it makes individual servings that you don't have to frustratedly slice, you can just pop them out. Serve them almond side up with the berries piled on top or around one side. It's looks sophisticated and just downright tasty. It also cuts your freezing time waaaay down because you're not trying to freeze a big block of mousse.

Bottom Line: 5 stars!