Easy Italian SemiFreddo Recipe

The Italian Semifreddo is a class of semi-frozen dessert made with egg yolks, sugar, and cream. It has the texture of frozen mousse, making it a delicious no-bake dessert.

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This is not ice cream but a partially frozen Italian dessert that tastes like a creamy perfection.

I've enjoyed serving this Italian dessert to my Dad for Father's Day. For people who have never enjoyed this, the reactions are priceless. This is one of those desserts you will look forward to serving people.

📖 About Italian Semi-Freddo

SemiFreddo is a type of semi-frozen dessert that originates from Italy. It is made with eggs, sugar, and cream and is often flavored with strawberry, chocolate, lemon, berries, or liqueur. SemiFreddo can be served as a cake (spring form) or in individual portions.

SemiFreddo is a lighter, airier alternative to traditional ice cream. The egg whites give it a foamy texture, while the cream and sugar give it a smooth, rich flavor. SemiFreddo can be made with different kinds of milk, but whole milk provides the best results.

🍨 Ingredients

• Egg Whites 🥚 - "a" key ingredient that gets whipped into medium peaks. Creates an amazing texture.
• Heavy Cream 🥛 - lightly whipped, then incorporated into the egg whites.
• White Sugar - melted, mixed with water, and heated until 240 degrees, the "softball" stage, then is poured into the eggs and cream in a slow stream with the mixer turned on. The result is making a classic Italian Meringue.
• Water - controls the texture of the simple syrup.
• Brown Sugar - provides an added depth of flavor.
• Gram Crackers 🌊 - Optional, adding them to the tops for garnish and texture or lining the base of ramekins.

Optional: Strawberry Puree 🍓 - Or, switch for your favorite flavor.

How To Make Semifreddo

Step One: Making an Italian Meringue

Using an electric mixer, add two egg whites to the mixing bowl. Have the whipping attachment attached to the machine using medium speed.

We are looking to incorporate air into the egg whites, creating
volume and texture for our half-frozen dessert.

1. Add ½ cup of refined sugar plus one tablespoon of brown sugar in a saucepot. You don't want to use a pot with a large bottom surface area. The sugar could start to burn easily.
2. Add two tablespoons of water to the sugar and turn the heat to medium-high. Use a candy thermometer to measure the temperature of the sugar.
3. The Process: heat the sugar and water slowly to 240 degrees. In culinary, this is called the snowball stage. Cook your simple syrup to 240.
4. Using the electric mixer, add the whipped egg whites to the bowl. On slow speed, add the melted sugar heated to (240 degrees) in a slow stream straight into the medium peaks egg whites using the whipping attachment.
   The hot sugar will stabilize the egg whites while cooking them.
5. The key to success is beginning to pour once the sugar is at a warm temperature. Next, pour the sugar very slowly into the bowl. If you pour too quickly, you will get hard sugar pockets.

Tip: Do not pour the sugar directly onto the whipping attachment, yet close to the outer rim of the mixing bowl.

Step Three: Making Whipped Cream

Add 1 cup/or 8 oz of heavy cream to a mixer, turn it on to medium-high speed, and whip the cream.

Option: Whip by hand with a whisk and a bowl, or use a handheld kitchen mixer.

Chef Tip: Using cold heavy cream will whip faster than room temperature.

Step Four: Combining the Ingredients

1. In a large bowl, add the Italian Meringue to the base. Noted, Italian Meringue keeps its incorporated air better than traditional Meringue.
2. Next, add the puree flavoring of choice. I used two tablespoons of fresh organic strawberries.
3. Puree them using a food processor for 4 servings using 12-15 large strawberries. You could smash them up in a small bowl if you do not have a mixer.
4. Start "Folding" in the heavy cream with the Italian Meringue. Add ⅓ of each ingredient at a time. The goal is to help preserve the fluffy incorporated air in the egg whites and the whipped cream.
5. Use a spatula. Start from the bottom, fold over to the top, and keep repeating until everything is combined.

You can use an ice cream maker to help combine, but it is unnecessary and rises over mixing and reducing the whipped air into the semifreddo.

Freezing the SemiFreddo

The Freezing Process

• Ensuring Even Freezing: Smooth the top with a spatula and tap the pan gently on the counter. This removes any air pockets, ensuring an even texture throughout the dessert.
• Covering for Protection: Once in the pan, cover the SemiFreddo tightly with plastic wrap. This prevents ice crystals from forming on the surface and protects the dessert from absorbing freezer odors.
• Duration: Freeze the SemiFreddo for at least 2 hours, 4-6 hours preferred. However, for the best texture, leave it overnight. This patience pays off with a perfectly set dessert that's still creamy and easy to slice.

Plating and Serving

• Thawing Before Serving: Remove the SemiFreddo from the freezer about 5-7 minutes before serving. This slight chill thawing makes it easier to slice and enhances the creamy texture.
• Unmolding: Invert the SemiFreddo onto a serving platter and gently remove the plastic wrap or parchment. If it's stubborn, wrap a warm kitchen towel around the pan for a few seconds to loosen it.

Step Four: 🍽 Italian Semifreddo Plating

For a fun garnish, use strawberries. Lay the strawberry on its side. Make five cuts from the top to bottom while keeping the green end intact and connected.

Do you love Strawberries? Check our posts 45 Types of Strawberries | A to Z | Defined | Photos

We are creating texture using the strawberries through the freezing process.

How cool is this strawberry garnish?

The frost begins almost instantly to set once you take it out of the freezer, and the frost lasts a good while.

Your guests will likely be done eating before it goes away. So count on it being there for your guest when you serve dessert 🙂

Tip: You can double or triple the recipe by adding or double or triple the ingredients. You could fill a full spring-form pan to make something more significant.

Step Five: Storing Italian SemiFreddo

Storing Italian SemiFreddo correctly is crucial for maintaining its delightful texture and flavor.

Here's a concise guide:

1. Initial Freezing: Use a loaf pan lined with plastic wrap or parchment paper. Once set, cover the SemiFreddo tightly with plastic wrap or aluminum foil to prevent ice crystals.
2. Freezer Temperature: Keep your freezer at a steady 0°F (-18°C) for optimal firmness and creaminess.
3. Airtight Containers: For long-term storage, transfer the SemiFreddo to an airtight container to protect it from freezer odors and flavors.
4. Portioning: Consider slicing into individual servings before freezing for convenience and to reduce waste.
5. Thawing Time: Thaw SemiFreddo for 5-7 minutes before serving to soften slightly. You can check with a toothpick for the desired texture.
6. Avoid Temperature Fluctuations: Repeated thawing and refreezing can affect the texture, making it grainy or icy.
7. Label and Date: Mark the freezing date on the container; SemiFreddo can be stored for up to 1-2 months.

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