📝 About This Recipe
Meaning 'half-frozen' in Italian, this elegant dessert offers the rich, velvety mouthfeel of a mousse with the refreshing chill of artisanal gelato. Unlike traditional ice cream, it requires no churning, relying instead on a delicate fold of whipped cream and sabayon for its signature airy texture. This version balances the floral sweetness of honey with the sophisticated crunch of Marcona almonds and a bright, acidic berry compote.
🥗 Ingredients
The Semifreddo Base
- 4 Large egg yolks (at room temperature)
- 1 Large whole egg (at room temperature)
- 1/2 cup Granulated sugar
- 1/4 cup Honey (use a high-quality wildflower or orange blossom honey)
- 1 1/2 cups Heavy whipping cream (very cold)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
- 1/4 teaspoon Fine sea salt
The Textures
- 3/4 cup Marcona almonds (toasted and roughly chopped)
- 1/2 cup Amaretti cookies (crushed into small pieces)
Balsamic Berry Topping
- 2 cups Mixed berries (strawberries, raspberries, and blackberries)
- 1 tablespoon Aged balsamic vinegar (high quality/syrupy)
- 2 tablespoons Granulated sugar
- 6-8 pieces Fresh mint leaves (finely chiffonaded for garnish)
👨🍳 Instructions
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1
Prepare a 9x5 inch loaf pan by lightly greasing the sides with oil and lining it with plastic wrap, leaving a generous overhang on all sides to help unmold the dessert later.
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2
In a heatproof glass bowl, combine the 4 egg yolks, 1 whole egg, 1/2 cup sugar, and the honey. Whisk vigorously until the mixture is pale and well-combined.
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3
Set the bowl over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Whisk constantly for 6-8 minutes until the mixture thickens into a pale, voluminous custard that coats the back of a spoon.
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4
Remove the bowl from the heat and continue whisking (or use a hand mixer) for another 3-5 minutes until the mixture has cooled down to room temperature and is thick and ribbons when the whisk is lifted.
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5
In a separate chilled bowl, whip the cold heavy cream, vanilla bean paste, and sea salt until medium-soft peaks form. Be careful not to over-whip into butter; you want it light and billowy.
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6
Gently fold one-third of the whipped cream into the cooled egg mixture using a rubber spatula to lighten it up. This prevents the air from escaping.
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7
Add the remaining whipped cream, the chopped toasted almonds, and the crushed amaretti cookies. Fold very gently until no white streaks remain, maintaining as much volume as possible.
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8
Pour the mixture into the prepared loaf pan, smoothing the top with an offset spatula. Fold the overhanging plastic wrap over the top to seal.
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9
Freeze for at least 6 hours, or preferably overnight, until firm.
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10
While the semifreddo freezes, prepare the berries by tossing them in a bowl with 2 tablespoons of sugar and 1 tablespoon of balsamic vinegar. Let them sit at room temperature for 30 minutes to release their juices.
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11
To serve, remove the pan from the freezer. Peel back the top plastic, invert the pan onto a chilled serving platter, and gently lift the pan off. Remove the remaining plastic wrap.
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12
Let the semifreddo sit at room temperature for 5-10 minutes to soften slightly. Slice into thick rounds using a warm knife (dipped in hot water and wiped dry between slices).
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13
Spoon the macerated berries and their syrup over each slice and garnish with fresh mint.
💡 Chef's Tips
Ensure your egg mixture is completely cooled before adding the whipped cream, otherwise the cream will melt and lose its air. Always use chilled bowls and beaters when whipping heavy cream for maximum volume. To toast the almonds, place them in a 350°F (175°C) oven for 6-8 minutes until fragrant and golden. If you are worried about raw eggs, ensure the custard reaches 160°F (71°C) during the bain-marie step. For a cleaner slice, dip your knife in hot water and wipe it clean between every single cut.
🍽️ Serving Suggestions
Serve with a glass of chilled Vin Santo or a sweet Moscato d'Asti. A drizzle of extra honey over the top just before serving adds a beautiful sheen. Pair with a crisp shortbread cookie on the side for extra texture. Excellent followed by a strong shot of Italian espresso to cut through the richness. If berries aren't in season, try a warm chocolate ganache or salted caramel sauce.