9 Recipes That Prove Semifreddo Is Simpler Than You Think (2024)

FAQs

How to explain semifreddo? ›

Semifreddo (in Italian means 'half-cold' or 'half-frozen'), is a frozen dessert, texture-wise, it is similar between ice cream and mousse. Compared to ice cream: it is less cold, it contains about 10/15% more sugars and fats and a smaller amount of water, it is made up of air for over 50%.

Semifreddo—Italian for "half-cold" or "half frozen"—got its name because of its unique texture. Even though it's technically frozen, the Italian dessert stays soft and creamy. Unlike ice cream, semifreddo isn't churned. Whereas ice cream is scooped, semifreddo is molded and sliced, usually in a metal loaf pan.

Like ice cream, the most common ingredients are eggs, sugar, milk and heavy cream. The technique for creating semifreddo varies from recipe to recipe. Some recipes will come together by combining whipped cream, whipped egg whites and beaten egg yolks, and sugar.

An occasional fleck of cream won't hurt the semifreddo, but over-mixing (deflation) can make it seem hard and dense. So work gently, with an eye to creating an even mix, but don't pursue total hom*ogenization at the cost of the semifreddo's airy structure.

The semifreddo is a delicate product, so make sure to give your customers the right storage advice. If the mass cools too slowly, you run the risk that ice crystals will form inside. Make sure that you get the working temperature right, and that the temperature is lowered at the right speed.

We would also like to highlight that some semifreddos contain uncooked or only partially cooked eggs and freezing does not reduce the risk of salmonella, so they should not be eaten by pregnant women or those with a vulnerable immune system (such as young children or the elderly).

Italian semifreddo is often compared to French parfait. But true Italian semifreddo is made by folding whipped cream into Italian meringue (which is where the egg whites are whipped with boiling hot sugar syrup, which cooks them and stabilises them).

If you want to keep it simple, you may just top it with fresh fruits. In most recipes, semifreddo is made using raw eggs, but I do not really like eating raw eggs myself, due to food safety reasons. In this recipe, however, eggs are heat-treated and absolutely safe.

Semifreddo and spumone are two frozen desserts that are in a category of “gelato” but are different from the traditional gelato most people are familiar with; they have a distinct consistency, and even a different temperature than gelato.

Semifreddo is the adult alternative to ice cream cake. Originating in Europe, Semifreddo is an Italian dessert meaning “half frozen” and is like ice cream cake in texture but is deliciously smooth and creamy.

Is semifreddo Italian or French? ›

Semifreddo (Italian: [ˌsemiˈfreddo]; lit. 'half-cold') or perfetti is a class of frozen desserts similar to ice cream. It is derived from the French parfait introduced in Italy during the 19th century.

It has a creamy, velvety consistency that's sophisticated and decadent. It doesn't have quite the same sharp coldness to it on the palate that ice cream has - it's much more fluffy and creamy. Perhaps because this dessert doesn't have the most extensive history, the flavor variations that exist are pretty much endless.

“Semifreddo” is the Italian word for “half cold,” and that's exactly what this partially frozen dessert is. Traditionally made with eggs, our version instead uses gelatin and has the consistency of a frozen mousse.

This frozen dessert contains dairy and eggs, as in ice cream or gelato, and while the semifreddo has a similar texture, the difference is in the process of aeration. Instead of chilling a spinning custard base, semifreddo gets air bubbles whipped into it and then is frozen stationary.

French parfait is made with pâte à bombe while semifreddo is made with Italian meringue. Pâte à bombe is foamed egg yolks tempered with sugar syrup. Italian meringue is made by foaming egg whites and sugar syrup. This is the main difference: parfait is made with egg yolks while semifreddo is made with egg whites.

It has a creamy, velvety consistency that's sophisticated and decadent. It doesn't have quite the same sharp coldness to it on the palate that ice cream has - it's much more fluffy and creamy. Perhaps because this dessert doesn't have the most extensive history, the flavor variations that exist are pretty much endless.

It has the texture of frozen mousse or cake. The dessert's Spanish counterpart is called semifrío. It was created during the 19th century, but did not gain popularity until the early 20th century.

A sundae ( /ˈsʌndeɪ, ˈsʌndi/) is an ice cream frozen dessert of American origin that typically consists of one or more scoops of ice cream topped with sauce or syrup and other toppings such as sprinkles, whipped cream, marshmallows, peanuts, maraschino cherries, or other fruits (e.g. bananas and pineapple in a banana ...

Gelato is a frozen dessert of Italian origin, similar to ice cream. In fact, “Gelato” simply means “ice cream” in Italian. However, this ice cream has a softer, more velvety texture than American ice cream. Gelato typically contains 70% less air and more flavoring than other kinds of ice cream.