We know about ice cream, gelato and sorbet. We're even familiar with frozen yogurt, frozen custard and sherbet. But we are not so acquainted with semifreddo.
An Italian frozen treat, semifreddo is similar to ice cream while showcasing more of a velvety, frozen mousse texture. It is not overly complicated to make because semifreddo doesn't require an ice cream machine or any churning, but it does require a bit of patience and several bowls.
"You'll dirty every bowl you own," authors Bruce Weinstein and Mark Scarbrough write in "A La Mode: 120 Recipes in 60 Pairings."
Despite its literal translation of "half cold," semifreddo goes through a frozen preparation. Additionally, it is built from three essential components: a thickened egg-yolk sauce, a cooked egg white and sugar mix, and whipped cream, which are all folded together.
Although it can be wonderful just plain, semifreddo is often flavored with chocolate or various liquors, swirled with jam, studded with fresh fruits or speckled with nuts.
Typically frozen into a loaf pan, it is easy to slice once it's unmolded. Semifreddo maintains a smooth and soft texture even when it's freshly out of the freezer.
Chocolate semifreddo is rich yet airy, luscious and chocolatey, which makes the numerous preparation steps it requires well worth it. When served with extra shaved chocolate it shows off its understated elegance.
