Semifreddo

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Semi freddo means half frozen in Italian. It’s a pretty good description of this dessert, which stores in the freezer, but gets soft within a few minutes at room temperature. It’s really not like ice cream. It’s like a sabayon folded into whipped cream, but then slightly frozen. Is it worth it? Yes!!!

I’ve actually made this dessert three times before. Horrors. I know. I usually make something new when I have an excuse to make a dessert, like for company. But this semifreddo is so good that sometimes I need to make it just to be reminded how delicious it really is.

This version uses dried fruits and crystallized ginger, and is topped with a berry sauce for a pretty presentation. But I’ve also made a pumpkin version that was incredible. In fact, I should make that for Halloween… I could probably make one a month easily, using whatever is in season – think strawberry, cherry, cranberry, citrus, etc… Semifreddo of the month club!
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Anyway, this dessert is very easy although it does take time. Fortunately, it can be made the day before, and just taken out of the freezer before serving. If you’ve never made a semifreddo, it’s time you did!!! It’s delicious and elegant.

Semifreddo with dried fruits and crystallized ginger

2 3/4 cups heavy cream
8 egg yolks
1/2 cup white wine, I used a Riesling
2/3 cups white sugar
Zest of one large orange
1 cup mixed dried fruits, I used plums and cranberries
1/3 cup chopped crystallized ginger

Whip the cream until firm peaks form. Then refrigerate until needed.
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Place plastic wrap going both directions in a large loaf pan, with plenty hanging over. My pan is 9″ long, but 6″ deep. And this recipe fills it up.
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Have the orange zest handy.
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And have the dried fruits and ginger handy as well.
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Place a large pot of water on the stove on simmer, large enough to create a bain marie for your mixing bowl.

Then place the egg yolks, wine, and sugar in your mixing bowl.

Beat the three ingredients until nice and smooth, then place the bowl over the simmering water.
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Continue beating.
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And beating.
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You will notice the mixture increase in volume, and also become lighter in color.
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After about ten minutes of beating or so, depending on a few factors, it will thicken as well.
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Test the mixture with a thermometer – it should reach 160 degrees Farenheit.
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When this happens, remove the bowl from the water, but continue beating until it cools, which should taker 7 or 8 minutes, depending on a few factors. If you want, have a pan of icy water on hand to put the bowl in, like I did, to expedite the cooling of the sabayon. After it has cooled off, beat in the orange zest.
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When you are sure that the mixture isn’t warm anymore, begin folding the whipped cream into the sabayon.
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Gently but persistently fold in the remaining cream. You don’t want any streaks.
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Then fold in the dried fruit and ginger.
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Place gently in the prepared loaf pan and smooth the top.
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Immediately place in the freezer. After about one hour, cover the loaf pan with the overhanging plastic wrap. I also add another layer of plastic wrap to insure that the semifreddo doesn’t absorb any off flavors from the freezer.

The semifreddo can be made up to 3 days ahead, but I always make it a day ahead. To serve, I unwrap the semifreddo and turn it out onto a flat serving platter. Let it warm up for a few minutes, then slice it into 1/2″ slices. You can always use a knife that is held under running hot water to make the slices, then wipe the knife after each slice and repeat.

Top with a nice amount of chilled berry sauce and serve. Additional berries are optional.
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note: All kinds of different additions can be used in a semifreddo, but I stick with smaller pieces of dried fruits. Larger, dried cherries might interfere with the slicing process. Also, nuts like pistachios and chopped macadamias would be fabulous as well. It’s a very forgiving dessert!

38 thoughts on “Semifreddo

  1. Wow! That does look incredible. And kind of logical in terms of making it. I don’t make desserts often, but this one looks like something I could do because you don’t need special machinery for it. I’m actually going to make this one! Thanks, Mimi!

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  2. I made a semifreddo last year while in culinary school and completely forgot the recipe. I can’t find my recipe book within the clusters of things in my apartment, and here you are shining generously with a recipe for semifreddo. Thanks so much.

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