Semifreddo
Instructions
Tips
De-moulding frozen desserts can sometimes be a bit tricky. When you want to de-mould your dessert, dipping the tin loaf quickly in warm water will ease the process. Running a knife along the edge of the tin is also a good trick. Turn the orange and dark chocolate semifreddo out onto a cutting board, place the platter on top, and flip both to get the ice cream dessert onto the platter – this way, the Italian dessert will be right side up and ready to be garnished with chocolate shards and fresh lemon balm leaves.
Questions about semifreddo
With our semifreddo recipe, making an impressive and enticing frozen dessert with many different flavours and textures is quite simple. Learn more about the dessert by reading the answers to some of the most frequently asked questions about the Italian classic below.
Semifreddo is the name of a frozen dessert from Italy. The name means 'half-frozen' or 'half-cold' and is a reference to the fact that it is thawed for a bit rather than being served straight from the freezer. Due to its ingredients and how air is incorporated as it is prepared, the Italian dessert has a soft, creamy, and airy texture, not unlike a mousse, while being frozen like ice cream or French parfait.
Semifreddo with its creamy texture and delicious flavours is a great frozen dessert to serve all year round. Start by preparing the ice cream base, separate it into two and flavour the batches with orange zest and chocolate respectively, then layer them with chopped macaroons and pieces of meringue before freezing the dessert for at least four hours. To ensure the dessert lives up to its name, half-frozen, remember to thaw it for an hour in the refrigerator before garnishing with chocolate and lemon balm leaves and serving it.
In the freezer, a homemade semifreddo wrapped in cling film and stored in an airtight container will last for up to 1 month. However, enjoying it closer to making it as possible, the smoother and lighter it will be. Over time, the texture naturally becomes harder and icier. Remember to thaw the frozen dessert for 1 hour in the refrigerator before serving it. Remove the cling film before thawing it to avoid it leaving marks on the surface.
The main difference between semifreddo ice cream and classic ice cream is found in their texture and how they are made. Like a French parfait, the cream used in this Italian semifreddo recipe is whipped before being mixed gently with the other ingredients. This is not the case in traditional ice cream recipes where the base is also cooked before being frozen. The base is not cooked in no-churn ice cream recipes like the beforementioned French and Italian classics. Due to the differences, these ice cream types are lighter and airier than old-fashioned ice cream. Who wins the semifreddo vs ice cream debate is up to you!
Ingredients
Semifreddo:
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Sugar (approx. 1¾ dl)
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150 g |
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Pasteurised egg yolks
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4 |
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Quark 0.3%
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500 g |
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Pasteurised egg whites
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3 |
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Double cream
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250 ml |
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Finely grated oranges zest (organic)
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2 tbsp |
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Coarsely chopped dark chocolate (about 70% cocoa)
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75 g |
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Coarsely chopped almonds macaroons
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100 g |
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Meringue in big pieces, for instance, meringue kisses
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50 g |
Garnish:
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Coarsely chopped dark chocolate (about 70% cocoa)
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|
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Fresh lemons balm leaves
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Other recipes
Semifreddo with orange and chocolate
The name of this Italian dessert translates to 'half-frozen' or 'half-cold' and it belongs to the same category of no-churn ice cream as the airy French parfait. With a texture like frozen mousse, our semifreddo made with egg whites is even lighter in texture, and indulging in this soft, creamy frozen dessert flavoured with chocolate and orange is simply incredible.
If you are searching for more delicious dessert recipes, we suggest having a look at the classic Italian dessert panna cotta, our ginger-spiced applesauce dessert with lemon cream, and our delicate meringue dessert, pavlova, with fresh berries.
An Italian dessert with delicate flavours
While the Italian classic may be flavoured in a myriad of ways, you cannot go wrong with a classic combination like orange and chocolate. The citrussy, tangy flavour of the orange zest complements the mild flavour of the quark ice cream as well as the intense, bittersweet taste of the dark chocolate exceedingly well. Our chocolate and orange semifreddo dessert beautifully honours this iconic pairing while maintaining its wonderful texture that is characteristic of this Italian frozen dessert.
Velvety and mild semifreddo with quark
Including quark in a semifreddo dessert recipe ensures a soft, creamy texture and a velvety mouthfeel. The dairy product has a very mild, unassuming flavour but brings a delightful freshness to the rich ice cream base made with egg yolks and cream. As such, the result is a frozen dessert that is lavish without being heavy, simply melting on your tongue and bursting with flavour from the orange zest and dark chocolate.
Delicious crunch from macaroons and meringues
A dessert is perfect when it has both soft and crispy elements, and this semifreddo has it all. Crispy meringue pieces and almond macaroons are a scrumptious addition to this soft and creamy dessert. While they look decorative on top, they also add a surprising element of crunch hidden inside the dessert in delicious layers that breaks up its velvety texture in a delightful way.
Make it your own
Experimenting with semifreddo recipes is fun as the ice cream dessert may be flavoured in any number of ways. As such, you can make our recipe for semifreddo your own by using your favourite chocolate and fruit. Try adding lemon zest to the orange mixture and different kinds of chocolate to the chocolate mixture. You can also add freeze-dried raspberry or strawberry either included in the macaroon and meringue layers or inside either the chocolate or orange mixture.
You can also mix up the crunchy elements by using biscuits, cookies, and nuts in addition to or instead of the macaroons and meringue. As such, you can even make a seasonal version of the classic Italian dish by pairing holiday favourites like ginger-spiced biscuits, orange zest, chopped almonds, and mint chocolate.