Semifreddo

Semifreddo

Semifreddo

Italian semi-frozen dessert

Semifreddo (Italian: [ˌsemiˈfreddo]; lit. 'half-cold') or perfetti[2] is a class of frozen desserts similar to ice cream.[3] It is derived from the French parfait introduced in Italy during the 19th century.[4]

Quick Facts Course, Place of origin ...

The main ingredients are egg yolks, sugar, and cream. It has the texture of frozen mousse or cake. The dessert's Spanish counterpart is called semifrío.[5][6] It was created during the 19th century, but did not gain popularity until the early 20th century.[7]

The parfait differs in that the Italian meringue is missing, which is replaced with pâte à bombe.[8]

The biscotto ghiacciato instead contains Italian meringue, semi-whipped cream and fruit purée.[9]

See also

References

  1. [1]
    Henke, Alina (9 February 2017). MIXtipp Ice Cream favourites (British english): Cooking with the Thermomix TM5 und TM31. Edition Lempertz. ISBN 9783960580591.
  2. [2]
    Weir, Caroline; Weir, Robin (2010-12-28). Ice Creams, Sorbets & Gelati: The Definitive Guide. Grub Street Cookery. ISBN 978-1-909808-93-5.
  3. [3]
    Abigail Rose (22 June 2021). "Semifreddo Is the Easy Answer to Making Homemade Ice Cream Without a Machine". Allrecipes. Retrieved 2022-08-02.
  4. [4]
    Henke, Alina (2017-02-09). MIXtipp Ice Cream favourites (british english): Cooking with the Thermomix TM5 und TM31 (in German). Edition Lempertz. ISBN 978-3-96058-059-1.
  5. [5]
    Sharon Tyler Herbst; Ron Herbst (2009). The Deluxe Food Lover's Companion. Barron's snippet. p. 392. ISBN 978-0-7641-6241-1.
  6. [6]
    Charles Sinclair (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. 1202. ISBN 978-1-4081-0218-3.
  7. [7]
    nonnabox (2019-12-11). "How to Make Italian Lemon Semifreddo Recipe". Authentic Italian Recipes from Nonna Box. Retrieved 2020-07-13.
  8. [8]
    "Parfait, semifreddi e mousse: scopriamo insieme questi dolci". Primo Chef (in Italian). 2019-08-06. Retrieved 2022-06-14.
  9. [9]
    Preti, G. (1985). Il gelato artigianale italiano: 214 ricette (in Italian). Hoepli Editore. ISBN 978-88-203-1338-8.


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