Baking School In-Depth: Semifreddo
Semifreddo, which translates to “half cold” or “half frozen,” is an elegant dessert that differs from ice cream in that it has a semifrozen texture, as its name implies. Our recipe achieves its ethereal texture by delicately folding a frothy egg mixture into a billowing bowl of whipped cream and stashing it away in the freezer until it’s time to serve. The result is a light and luxurious mousse-like consistency, perfect for enjoying on a hot summer day. Once made, it can be frozen for several weeks if tightly wrapped, making it an ideal make-ahead dessert for dinner parties or a spontaneous midafternoon indulgence.
Be sure to join us for Baking School with Williams Sonoma on Monday, July 22, at 5 p.m. PT. Brian Hart Hoffman will take you step-by-step through making semifreddo. This is one baking event you won’t want to miss!
Click here to download a printable PDF of this lesson!
INGREDIENT BREAKDOWN
Excellent recipes require wonderful ingredients. Here’s how our recipes’ ingredients contribute to making the best semifreddo.
HEAVY WHIPPING CREAM: When whipped to stiff peaks, heavy whipping cream provides the creamy, airy texture that makes semifreddo so irresistible.
VANILLA EXTRACT: Vanilla extract adds a lovely classic vanilla flavor and aroma, enhancing the overall taste of the semifreddo.
KOSHER SALT: Salt balances the sweetness and intensifies the flavors, ensuring the semifreddo isn’t overly sweet.
EGGS: Eggs contribute to a smooth and creamy texture while enhancing the dessert’s richness and ensures the semifreddo freezes well without becoming icy.
GRANULATED SUGAR: Sugar sweetens the dessert, but it also plays a crucial role in stabilizing the eggs when heated and whipped, creating a light and fluffy texture.
CHOCOLATE: Chocolate adds richness and enhances the flavor profile of the creamy vanilla base. When drizzled and folded into the whipped cream mixture, it creates delightful chocolate shreds that melt on your tongue, contrasting with the smooth texture. And the chocolate curls add an elegant finishing touch to the Stracciatella Semifreddo.
BLUEBERRIES: When fresh blueberries are roasted, they release their juices and intensify in flavor. Folding them into the Vanilla Semifreddo base adds bursts of fruity freshness and juicy sweetness throughout each bite. This not only enhances the taste but also provides a pleasant contrast to the creamy texture of the semifreddo.
LEMON ZEST: The lemon zest adds a bright citrus flavor that complements the sweetness of the blueberries and the creamy vanilla base. It enhances the overall flavor, providing a refreshing, vibrant aroma and a hint of tanginess, making each spoonful lively and balanced.
GRAHAM CRACKERS: The graham crackers form a crunchy, buttery crust that beautifully contrasts with the smooth semifreddo and the soft texture of the Roasted Blueberries, adding delightful texture while complementing the fruity and creamy elements in the Lemon-Blueberry Semifreddo.
Vanilla Semifreddo
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Instructions
Stracciatella Semifreddo
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Instructions
Chocolate Curls
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Instructions
Lemon-Blueberry Semifreddo
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Instructions
Notes
Roasted Blueberries
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Instructions
Strawberry-Pecan Mini Semifreddos
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Notes
tart strawberry spread, creating a beautiful swirl effect atop a salty pecan-pretzel crumb crust. For the perfect presentation, I used my copper molds to shape the dessert and devised a simple method for effortlessly removing the individual servings from their molds. Just a heads-up, this dessert requires a minimum of six hours in the freezer, so plan accordingly.
*I used Bonne Maman® Strawberry Fruit Spread.
PREPPING THE PAN
Line an 8½x4½-inch metal loaf pan with plastic wrap, letting excess extend 2 inches over all sides of pan. Freeze until ready to use or for at least 30 minutes.
To easily remove the semifreddo from the pan, it’s essential to first line it with parchment paper or plastic wrap. Leaving a 2-inch overhang on all the sides acts as a sling to help lift the semifreddo out of the pan when it’s time to serve. When preparing the Lemon-Blueberry Semifreddo, opt for parchment paper since its graham cracker crust requires baking. When ready to serve, the paper easily peels off the semifreddo’s frozen surface without damaging the golden crust.
Mini Semifreddos
Line 6 (1-cup) copper molds or 8-ounce ramekins with 2 (8- to 10-inch-long) 1-inch-wide strips of foil to make an “X,” letting excess extend over sides of molds (A). Line bottom of each mold with parchment paper (B).
In the work bowl of a food processor, pulse pretzels and pecans until finely chopped and well combined. In a medium bowl, stir together pretzel mixture, sugar, and melted butter until well combined and mixture holds together when lightly pressed. Divide mixture among prepared molds (about 2 tablespoons or 28 grams each). Press firmly into an even layer (C).
WHIP IT
In a large bowl, beat cold cream, vanilla, and salt with a hand mixer at medium-high speed until stiff peaks form, 3 to 4 minutes. Refrigerate until ready to use.
When whipping the cream either with a hand mixer or a stand mixer, it’s important to use cold cream, as it helps to achieve maximum volume quickly. When you start to whip cream, air bubbles are introduced, and when the cream is cold, these bubbles are held in place by a network of tiny droplets of solid fat. This network allows the cream to expand into a light and airy mass. Begin whipping at medium-low speed until the cream thickens and then gradually increase the speed to avoid splattering. You can tell you are almost there when you see sharp trails left by the beaters. The goal is to achieve a literal stiff peak when lifting the beaters from the bowl. Be careful not to overbeat, as this can cause the fat globules in the cream to clump together, resulting in a grainy texture and potential separation into butter and buttermilk.
SILKY SMOOTH
In a heatproof bowl, whisk together eggs and sugar. Place bowl over a saucepan of simmering water. Cook, whisking frequently, until sugar is melted and an instant-read thermometer registers at least 160°F (71°C). Remove from heat. Beat egg mixture with a hand mixer at medium-high speed until mixture has cooled down and tripled in volume and has a thick and ribbonlike consistency, about 5 minutes.
Semifreddo is typically made by folding whipped cream with either a French pâte à bombe (egg yolks beaten with hot sugar syrup) or an Italian meringue (beating hot sugar syrup into whipped egg whites until glossy and stiff). Our recipe streamlines this process by combining elements of both techniques—saving time and ensuring the eggs reach
a food-safe temperature. This method results in a smooth texture and enhanced fluffiness. The ribbon stage refers to the frothy mixture formed when eggs and sugar are beaten together. The mixture will lighten in color and thicken significantly, resembling foam. When lifting the beaters from a hand mixer or tilting the head back from a stand mixer fitted with a whisk attachment, watch as the mixture falls back in thick trails. The ribbon lines should remain suspended on top, distinctly visible on the surface for a few moments before slowly disappearing.
THE ART OF FOLDING
Add egg mixture to whipped cream mixture, and gently fold until combined and no streaks remain. Spoon into prepared pan, smoothing top with an offset spatula. Cover with excess plastic wrap, and freeze until firm, at least 5 hours, preferably overnight.
Starting at the center of the bowl, cut straight down the center with a wide, flexible spatula all the way to the bottom of the bowl. Scrape toward you along the bottom of the bowl, continue up the side, and scoop the mixture over the top. Rotate your bowl a quarter turn and repeat until just combined. Once you achieve a uniform mixture without streaks or separation, you’re done.
STRACCIATELLA STYLE
In the charming city of Bergamo, Italy, back in 1961, Enrico Panattoni, owner of La Marianna gelataria created stracciatella gelato, which was inspired by the traditional Italian stracciatella (meaning “little rags” or “little shreds”) soup. This beloved creation is made by delicately drizzling melted chocolate onto smooth vanilla gelato. As the chocolate meets the gelato’s surface, it freezes, forming delicate shards that are gently broken up as the gelato churns.
To re-create the irresistible allure of stracciatella in semifreddo, make sure your melted chocolate is at the perfect fluid consistency—warm enough to drizzle but not hot. Drizzle it onto the chilled whipped cream mixture, crisscrossing and weaving back and forth. As the chocolate hits the cold cream mixture, it swiftly solidifies, forming intricate threads that are folded into the cream mixture, promising a luxurious, melt-in-your-mouth experience.
TIME TO SERVE
Let semifreddo stand at room temperature for 5 minutes to soften slightly. Using excess plastic wrap as handles, remove from pan, and slice as desired. Freeze in an airtight container for up to 2 weeks.
After the semifreddo has been patiently waiting in the icy depths of your freezer, it’s time to serve. Slowly peel the plastic wrap or parchment paper from the semifreddo and gently place it onto your serving plate. Let it rest for a few minutes on your countertop and then use the edge of an offset spatula to smooth out any wrinkles left on its surface. Add the final elegant flourish of Chocolate Curls to the Stracciatella Semifreddo or gleaming Roasted Blueberries atop the Lemon- Blueberry Semifreddo. All that’s left is to slice, serve, and savor every velvety bite.
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