Semifreddo
CourseDessert
Place of origin
France[1]
Main ingredientsEgg yolks, sugar, cream

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]

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

Media related to Semifreddo at Wikimedia Commons

References

  1. ^ Henke, Alina (9 February 2017). MIXtipp Ice Cream favourites (British english): Cooking with the Thermomix TM5 und TM31. Edition Lempertz. ISBN 9783960580591.
  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. ^ Abigail Rose (22 June 2021). "Semifreddo Is the Easy Answer to Making Homemade Ice Cream Without a Machine". Allrecipes. Retrieved 2022-08-02.
  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. ^ Sharon Tyler Herbst; Ron Herbst (2009). The Deluxe Food Lover's Companion. Barron's snippet. p. 392. ISBN 978-0-7641-6241-1.
  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. ^ nonnabox (2019-12-11). "How to Make Italian Lemon Semifreddo Recipe". Authentic Italian Recipes from Nonna Box. Retrieved 2020-07-13.
  8. ^ "Parfait, semifreddi e mousse: scopriamo insieme questi dolci". Primo Chef (in Italian). 2019-08-06. Retrieved 2022-06-14.
  9. ^ Preti, G. (1985). Il gelato artigianale italiano: 214 ricette (in Italian). Hoepli Editore. ISBN 978-88-203-1338-8.


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