Semifreddo, which translates to “half frozen” in Italian, is very easy to make and keep. This is one Chef John Ash, the creator of this recipe, likes to make in the winter. For the puree, use frozen berries. Simply thaw and puree them, strain, and flavor to taste with drops of lemon juice and honey.
- 8-10 PeopleServings
- 2 ¾ cup heavy whipping cream
- 8 large egg yolks
- 2/3 cup sugar
- ¼ cup minced candied ginger
- 1/3 cup coarsely chopped dried figs
- 1/3 cup coarsely chopped sweetened, dried cranberries
- 2 tablespoon grated orange zest
- Garnish: Fresh blackberry or blueberry puree and mint leaves
- Using an electric mixer fitted with the whisk attachment, or by hand with a whisk, beat the cream until stiff and set aside.
- With the paddle attachment or by hand, using another bowl, beat the eggs yolks until light. Gradually beat the sugar into the egg yolks and continue beating until light and fluffy.
- Gently fold the whipped cream into the egg mixture. Finish by folding in the ginger, figs, cranberries, and orange zest.
- Line a 2-quart terrine or small loaf pan with plastic wrap. Fill with mixture, cover with plastic wrap, and freeze for at least 6 hours or overnight.
- Unmold the semifreddo, cut into slices, plate, and surround the slices with the berry puree and garnish with mint leaves.