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Lemon-Basil Semifreddo with Olive Oil and Toasted Almond

6 slices · 4.6 g net carbs

4.6g Net carbs 37.2g Fat 6.3g Protein 381.8 kcal

4.6g Net carbs · 37.2g Fat · 6.3g Protein · 381.8 kcal

Lemon-Basil Semifreddo with Olive Oil and Toasted Almond

4.6 g net carbs  ·  35 min  ·  medium

P 6.3 g  ·  F 37.2 g  ·  381.8 kcal

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35 min
medium

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

6 servings  ·  prep 25 min  ·  cook 10 min  ·  total 35 min  ·  difficulty medium

Whipped and frozen into a semifreddo, this Italian-style dessert combines egg yolks, cream cheese and heavy cream. A basil-infused olive oil is blended and rippled through the lemon-scented base, and toasted almonds provide a crisp contrast. The yolks are cooked over a bain-marie until thickened so the base stays silky when partially thawed. Xanthan gum and whipped cream stabilize the texture so slices hold cleanly after a short rest at room temperature.

Ingredients

  • egg yolks80 g
    Egg, Yolk, raw
  • erythritol40 g
  • cream cheese200 g
    Cream cheese, Regular, plain
  • heavy cream240 ml
    Cream, Heavy
  • lemon juice30 ml
    Lemon juice, Raw
  • olive oil30 ml
  • basil8 g
  • almonds40 g
    Almonds, Unsalted
  • vanilla extract4 g
  • salt2 g
    Salt, Table
  • xanthan gum2 g
    Xanthan gum powder

Equipment

  • loaf pan
  • immersion blender
  • fine mesh sieve

Method

  1. Preheat a dry skillet and toast the almonds until fragrant and lightly golden, then cool and chop to a coarse crumble.
  2. Combine basil, olive oil and salt and blend until smooth, then pass through a fine mesh sieve to produce a bright basil-infused oil.
  3. Set a heatproof bowl over simmering water and whisk the egg yolks with erythritol until thickened and ribbon-like, whisking until the mixture reaches 70°C (158°F); remove from the heat and cool in an ice bath while stirring occasionally.
  4. Beat the heavy cream to soft peaks in a chilled bowl.
  5. Whip the cream cheese with vanilla extract until smooth, then fold the cooled yolk mixture into the cream cheese until homogeneous.
  6. Sprinkle the xanthan gum over the whipped cream and fold the cream into the cream-cheese and yolk base until evenly combined, then fold in the lemon juice.
  7. Fold a portion of the basil-infused oil into the base to create a pale-green streak, transfer the mixture to a loaf pan lined for easy release, ripple remaining basil oil through the surface, and scatter the toasted almond crumble on top.
  8. Freeze until firm, 4 hours, then unmold and slice. Let slices rest a few minutes at room temperature to soften slightly before serving.
Preheat a dry skillet and toast the almonds until fragrant and lightly golden, then cool and chop to a coarse crumble.

Tips

Pro tip

  • Chill the mixing bowl and beaters before whipping the heavy cream for faster, more stable peaks.
  • Run a warm knife under hot water and dry it between slices for clean semifreddo portions.
  • Use silicone molds for individual portions if you prefer to skip slicing and to shorten thaw time.

Frequently asked questions

What can I use instead of almonds for the crumble?
Use hazelnuts or pistachios in place of almonds. Hazelnuts give a deeper toasted flavor and a slightly oilier crumble, while pistachios keep a green color and a milder sweetness; both change the texture and the final flavor profile compared with almonds.
Can I skip the xanthan gum?
Yes, but the texture will be looser and more prone to ice crystals. Xanthan gum helps bind water and fat so the semifreddo slices cleaner; omitting it requires very thorough whipping and a slightly longer freeze to reach the same firmness.
Why is my semifreddo icy instead of creamy?
Icy texture usually means the water phase wasn't stabilized or the cream wasn't whipped enough. Whip the heavy cream to soft peaks, ensure the yolk mixture is fully cooked and cooled, and include the xanthan gum to reduce large ice crystals.
Why does the mixture split when I fold the yolks into the cream cheese?
If the yolk sabayon is too hot or the cream cheese is too cold, the mixture can separate. Cool the cooked yolks to near room temperature before combining, and beat the cream cheese smooth first so the components emulsify evenly.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per slice

Primary macros

4.6g Net carbs 10% 77% 13%
Net carbs Fat Protein
4.6 gNet carbs
6.3 gProtein
37.2 gFat
1.1 gFiber
381.8Calories

Net carbs: 12.4 g total carbohydrate minus 1.1 g fiber minus 6.7 g sugar alcohols and allulose = 4.6 g.

Electrolytes

Na278 mgSodium

112.8 g per slice

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Published 21 October 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.