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Lemon‑Basil Semifreddo with Toasted Pine‑Nut Crumble

6 slices · 3.5 g net carbs

3.5g Net carbs 29.6g Fat 4.5g Protein 299.1 kcal

3.5g Net carbs · 29.6g Fat · 4.5g Protein · 299.1 kcal

Lemon‑Basil Semifreddo with Toasted Pine‑Nut Crumble

3.5 g net carbs  ·  37 min  ·  medium

P 4.5 g  ·  F 29.6 g  ·  299.1 kcal

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37 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 12 min  ·  total 37 min  ·  difficulty medium

Cooked over a bain-marie, egg yolks with erythritol, lemon zest and basil form a lemon‑basil zabaglione that thickens and flavors the base. Whipped heavy cream and cream cheese are folded into the zabaglione and then frozen to a sliceable semifreddo. A light bloom of unflavored gelatin stabilizes the mixture so the texture is smooth rather than icy. Toasted pine nuts finished with a touch of unsalted butter provide a crisp, nutty crumble that contrasts with the creamy interior.

Ingredients

  • heavy cream300 ml
    Cream, Heavy
  • cream cheese100 g
    Cream cheese, Regular, plain
  • egg yolks54 g
    Egg, Yolk, raw
  • erythritol50 g
  • vanilla extract5 g
  • lemon zest6 g
    Lemon peel, Raw
  • basil6 g
  • unflavored gelatin4 g
    Gelatins, Dry powder, unsweetened
  • water30 ml
  • pine nuts20 g
  • unsalted butter10 g
    Butter, Without salt
  • salt1 g
    Salt, Table

Equipment

  • electric mixer
  • loaf pan
  • fine-mesh sieve

Method

  1. Toast the pine nuts in a dry skillet with the unsalted butter over medium heat until fragrant and lightly golden, then cool and set aside.
  2. Put the egg yolks, erythritol, vanilla extract, lemon zest and basil in a heatproof bowl and whisk to combine.
  3. Place the bowl over simmering water (bain-marie) and whisk constantly until the yolk mixture thickens and becomes glossy and ribbon-like; remove from the heat and discard the basil leaves, then strain the mixture through the fine-mesh sieve into a clean bowl.
  4. Bloom the unflavored gelatin in the water, then dissolve it by briefly warming and stir it into a small portion of the warm yolk mixture to temper, then fold that back into the yolk base until fully combined.
  5. Beat the cream cheese until smooth in a separate bowl, then whip the heavy cream to soft peaks with the electric mixer.
  6. Fold the yolk-gelatin mixture into the cream cheese until uniform, then gently fold in the whipped cream until the mixture is airy and homogenous.
  7. Line the loaf pan with plastic wrap, pour in most of the semifreddo base, sprinkle in about half of the toasted pine nuts and ripple gently, then top with the remaining base and smooth the surface.
  8. Freeze until firm, then unmold, slice and sprinkle remaining toasted pine nuts on each slice before serving.
Toast the pine nuts in a dry skillet with the unsalted butter over medium heat until fragrant and lightly golden, then cool and set aside.

Tips

Pro tip

  • Infuse basil briefly in the hot yolk mixture, then strain it out for a clean herb note without flecks.
  • Line the loaf pan with plastic wrap for easy removal and neater slices when unmolding.
  • Dip a knife in hot water and wipe it between cuts for the cleanest slices.

Frequently asked questions

Can I skip the unflavored gelatin?
Yes. Omitting the unflavored gelatin will yield a softer semifreddo that can be more prone to ice crystals; add a couple more egg yolks and make sure the yolk mixture is well cooked and thickened to help provide structure instead.
What can I use instead of pine nuts for the crumble?
Use chopped almonds instead of pine nuts; almonds will toast and brown more readily and give a slightly earthier crunch while keeping the overall texture contrast intact.
Why is my semifreddo grainy or icy?
Graininess usually means the base wasn’t smoothed or stabilized before freezing; gently rewarm the mixture over a bain-marie while whisking, strain it through the fine-mesh sieve to remove any coagulated bits, then chill and refreeze to improve smoothness.
How do I get neat, even slices?
Let the semifreddo sit at room temperature for a few minutes until it softens slightly, and run a knife under hot water and dry it before each cut to produce clean, even slices.
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

3.5g Net carbs 9% 79% 12%
Net carbs Fat Protein
3.5 gNet carbs
4.5 gProtein
29.6 gFat
0.3 gFiber
299.1Calories

Net carbs: 12.1 g total carbohydrate minus 0.3 g fiber minus 8.3 g sugar alcohols and allulose = 3.5 g.

Electrolytes

Na143 mgSodium

98.2 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.