Fresh thyme adds herbal notes that complement the apricot in this semifreddo. Fresh apricots are too juicy to use here—their juice would freeze into ice crystals that would mar the dessert’s smooth texture. Instead, use dried apricots, preferably the dark orange California variety for their intense, slightly sour flavor.
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Delicious and beautiful, with a wonderfully light texture set off by little apricot bits. Not simple to make-- I think "semifreddo" is Italian for "will dirty every bowl you own"-- but totally worthwhile.
Very fun to make and the texture is really wonderful. It is a great make ahead dessert for a summer party. The flavor of this one is subtle. Next time I will try one of the others.
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