semifreddo

• “A semifreddo is a frozen dessert that is a cross between mousse and ice cream, with a soft, light consistency that belies its richness.”

  2009 November | Baking Bites

• “The caramel sauce was so delicious - and semifreddo is a hassle to make so its just the thing to have out, especially when it is as yummy as this.”

  Archive 2006-03-01

• “Other dishes were very good: brill with a broth of onions, clams and borlotti beans; roast baby chicken with spicy potatoes; and a lovely, not too sweet white chocolate and hazelnut semifreddo served with cocoa sauce.”

  The Guardian: Restaurant: Tinello, London SW1

• “I used cookies in this recipe, adding the chocolate and crunch of Tim Tams into the ultra-light vanilla base of the semifreddo.”

  Tim Tam Semifreddo | Baking Bites

• “To serve, slice semifreddo into portions with a sharp knife.”

  Tim Tam Semifreddo | Baking Bites

• “The crunchy, chocolaty cookies held up amazingly well in the creamy semifreddo and the chocolate mousse stayed just soft enough to melt in my mouth along with the dessert base.”

  Tim Tam Semifreddo | Baking Bites

• “The roasted lamb shoulder tasted like it came from a salt marsh, the fish braised in olive oil was an exercise in radical simplicity my mantra, and dessert -- an olive oil cake with amaretti semifreddo and chocolate sauce -- was a crowd-pleaser.”

  The Huffington Post: Rozanne Gold: Marc Vetri: A Culinary Bodhisattva

• “That's the reason for the cool, frosty semifreddo pictured at the top of this page.”

  The Washington Post: Chat Leftovers: DIY yogurt

• “To serve, remove the semifreddo from the freezer and let it defrost for about 5 minutes.”

  The Washington Post: Chat Leftovers: DIY yogurt

• “The semifreddo can be made up to 3 days in advance and kept frozen until just before serving.”

  The Washington Post: Chat Leftovers: DIY yogurt

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