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]
 | |
| Course | Dessert |
|---|---|
| Place of origin | |
| Main ingredients | Egg yolks, sugar, cream |
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 edit
Media related to Semifreddo at Wikimedia Commons
References edit
- ^ Henke, Alina (9 February 2017). MIXtipp Ice Cream favourites (British english): Cooking with the Thermomix TM5 und TM31. Edition Lempertz. ISBN 9783960580591.
- ^ Weir, Caroline; Weir, Robin (2010-12-28). Ice Creams, Sorbets & Gelati: The Definitive Guide. Grub Street Cookery. ISBN 978-1-909808-93-5.
- ^ Abigail Rose (22 June 2021). "Semifreddo Is the Easy Answer to Making Homemade Ice Cream Without a Machine". Allrecipes. Retrieved 2022-08-02.
- ^ 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.
- ^ Sharon Tyler Herbst; Ron Herbst (2009). The Deluxe Food Lover's Companion. Barron's snippet. p. 392. ISBN 978-0-7641-6241-1.
- ^ 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.
- ^ nonnabox (2019-12-11). "How to Make Italian Lemon Semifreddo Recipe". Authentic Italian Recipes from Nonna Box. Retrieved 2020-07-13.
- ^ "Parfait, semifreddi e mousse: scopriamo insieme questi dolci". Primo Chef (in Italian). 2019-08-06. Retrieved 2022-06-14.
- ^ Preti, G. (1985). Il gelato artigianale italiano: 214 ricette (in Italian). Hoepli Editore. ISBN 978-88-203-1338-8.
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