This recipe has been developed using a 1,000 milligram (mg) bottle of Lily CBD. If your CBD is particularly strong, you may want to start with just ⅛ tsp. oil, give it a taste, and add more from there. This recipe is part of the Healthyish Guide to Cooking With, Eating, and Truly Enjoying Weed in collaboration with Broccoli.
- Nonstick vegetable cooking spray
- 3 large egg whites
- Pinch of kosher salt
- ⅔ cup sugar, divided
- ¾ cup chilled heavy cream
- 1 lemon
- 2 Tbsp. black sesame seeds
- ¼ tsp. CBD oil
- Extra-virgin olive oil (for drizzling; optional)
- Flaky sea salt
Coat a 9×5″ loaf pan with nonstick spray (a metal pan will conduct cold more efficiently than tempered glass). Line pan with plastic wrap, leaving a generous overhang on all sides.
Using an electric mixer on high speed, beat egg whites and kosher salt in a medium bowl until frothy, about 1 minute. With the motor running, gradually add ⅓ cup sugar and beat until medium peaks form, about 5 minutes. With the mixer on medium-high speed, gradually add remaining ⅓ cup sugar and continue to beat until stiff, glossy peaks form, 6–8 minutes.
Using clean beaters, whip cream in another medium bowl until soft peaks form. Fold one-third of whipped cream into egg whites. Finely zest lemon over egg white mixture, then squeeze in 2 Tbsp. fresh lemon juice. Add sesame seeds and CBD oil, then gently fold in remaining whipped cream until just combined.
Transfer mixture to prepared pan and place a piece of parchment paper on top, pressing directly onto surface. Freeze until semifreddo is firm, about 6 hours.
Remove parchment paper from surface of semifreddo and, using plastic overhang, gently lift from pan. Invert semifreddo onto a large platter, peel away plastic wrap, and slice 1″ thick. Divide among plates and let sit 5 minutes to soften slightly. Drizzle with olive oil (if using) and top with sea salt.
Do Ahead: Semifreddo can be made 3 days ahead. Keep frozen.