This is it! This is the dessert that caused a dirty word to slip from my lips. After a year or two on standby, this dessert finally had its turn. At first, my bar was quite architecturally sound . . .
Once I brought it to the grass, it achieved a bit of a slump.
I continued to photograph the thing even after I pierced it with my weirdo, three-pronged fork.
And then I proceeded to take a bite of soft, melty, sweet, lime, slush heaven. This really is the point where you want to eat this dessert, just as you think it’s too far gone.
These bars are ridiculous!
The lime semifreddo layer has sweetened condensed milk and a lot of fresh lime juice. Like most everything I make, I made these a little bit healthier by reducing the sugar in the watermelon sorbet by half. No one wanted them any sweeter. They were perfect. I also used half and half because I didn’t have cream. My heart is probably happier that way.
If you choose to use cream, you’ll be able to whip it like the recipe suggests. Then, your semifreddo layer will be twice as tall as mine! You win! *As a side note, I attempted to whip my half and half anyway. It sure didn’t achieve “stiff peaks,” but I was able to incorporate some air. *
Frozen Watermelon-Lime Bars
Inspired by Gourmet, but my version. If you follow my steps, you’ll save some calories and you won’t need an ice cream machine.
For Watermelon Sorbet:
- 1 (2 1/2-pounds) piece of watermelon, frozen
- 1/4 cup sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon vodka (Clam yourself, there’s 1/12 of a Tablespoon in each serving)
For Lime Semifreddo:
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1 teaspoon grated lime zest
- 1/2 cup fresh lime juice
- 1/2 cup chilled half and half
Process
Prepare a 8 x 8 pan by lining it with plastic wrap.
Puree the frozen watermelon in a food processor. I let mine thaw for ten minutes first. Then, add the sugar, lime juice, and vodka and combine. Spread the mixture into the pan and smooth. Freeze while making the semifreddo.
Mix the sweetened condensed milk, lime zest, and lime juice in a bowl. Attempt to whip the half and half and then fold it into the milk mixture. Spread the semifreddo evenly over the sorbet and freeze for two hours.
Unmold, cut into 12 squares, and serve on chilled plates.
8 Comments
wow you are so young and talented…I think you’ll be the next female Jamie Oliver
Wow! That looks tasty!!!
Sami!
Who is the Teenage Gourmet?
I'm a 17-year-old girl from Kentucky who loves to experiment with food. This blog is all about new recipes and products. When I'm not in the kitchen, you'll probably catch me in the pool or doing homework. I'm a hard worker and I'm looking forward to my senior year of high school!
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- Frozen Watermelon-Lime Bars July 12, 2010
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July 12, 2010 at 9:23 am