Semifreddo
Semifreddo, Italian for "half frozen," is a frozen dessert made from egg yolks whisked over a water bath and folded into whipped cream, then frozen in a loaf pan and cut into slices. You don't need an ice cream maker to get a silky, cool texture that melts slowly on your tongue, served with a gently tart raspberry sauce.
- Difficulty
- Easy
- Prep
- 30 min
- Cook
- 10 min
- Rising or chilling
- 6 hr
- Total time
- 6 hr 40 min
- Method
- Chilled
Ingredients
Semifreddo base
Raspberry sauce
Instructions
Step 1
Line a 22 cm loaf pan with plastic wrap, leaving extra wrap hanging over all four sides. The overhang lets you lift the whole frozen block out in one piece later. The pan is ready when the wrap hugs the bottom and corners with no large folds.
Step 2
Set a heatproof bowl with 110 g egg yolks, 100 g granulated sugar and a pinch salt over a pot of barely simmering water, making sure the bottom of the bowl doesn't touch the water, and whisk constantly for about eight minutes. The gentle heat cooks the yolks safely and makes the mixture puff up like zabaglione (Italian whipped egg custard). It's ready when it's thick, pale yellow and a thermometer reads about 75°C.
Step 3
Lift the bowl off the pot, add 5 g vanilla extract and keep beating with a mixer on medium speed for five minutes. Beating while it cools holds the volume and keeps the eggs from curdling in the leftover heat. It's ready when it has cooled to room temperature, is thick like cream and falls from the beaters in ribbons.
Step 4
Whip 400 g cold whipping cream for about three minutes until it holds soft peaks. Softly whipped cream blends easily into the egg mixture and keeps the semifreddo light rather than icy hard. The cream is ready when the peaks droop gently at the tip as you lift the whisk.
Step 5
Add one third of the whipped cream to the egg bowl and fold it in gently, then add the rest and fold until evenly colored. Pour into the pan and smooth the top. Folding keeps the air bubbles, and that air is what keeps semifreddo soft enough to slice even when frozen. The mixture is ready when it's billowy with no separate streaks of white or yellow.
Step 6
Fold the plastic wrap over to cover the top completely and freeze the pan for at least six hours. Freezing long enough firms up the block so it slices cleanly. The semifreddo is ready when the top feels firm to the touch but a knife still slides through without much force.
Step 7
Cook 200 g fresh raspberries with 40 g granulated sugar over medium heat for about five minutes, lightly mashing the fruit, then turn off the heat, stir in 10 g lemon juice and strain through a sieve if you'd like to remove the seeds. The tartness of the raspberries balances the rich sweetness of the cream. The sauce is ready when it's lightly thickened, glossy and coats the back of a spoon.
Step 8
Use the plastic wrap to lift the block out of the pan, let it sit at room temperature for about five minutes, then cut slices about two centimeters thick and spoon the raspberry sauce over them. Those few minutes of rest soften the semifreddo to its signature silky texture. The slices are just right when the edges are clean and the inside is smooth, with no ice crystals.
Equipment
- Loaf pan
- Small saucepan
- Hand mixer
- Whisk
- Spatula
- Thermometer
- Kitchen scale
- Plastic wrap
- Freezer
Tips
- You can fold in toasted pistachios, chopped chocolate or cookie crumbs right before pouring the mixture into the pan.
- Using a thermometer to check that the yolks reach about 75°C keeps the dessert safe, so you don't have to worry about raw eggs.
- Put a metal pan in the freezer ten minutes ahead so the semifreddo freezes faster and smoother.
Storage
Wrapped tightly, semifreddo keeps for about a week in the freezer. Store the raspberry sauce separately in a sealed jar in the fridge for up to four days.
Common problems and how to fix them
- The semifreddo has lots of ice crystals and is as hard as a popsicle.
- The cream was underwhipped or the mixture deflated during folding. Whip the cream to soft peaks and fold very gently to keep the air in.
- The yolks turned lumpy like scrambled eggs.
- The water under the bowl was boiling too hard or you stopped whisking for too long. Keep the heat low, whisk constantly and take the bowl off as soon as the mixture thickens.
This recipe is based on the common ratios for this bake and is written entirely in our own words.
