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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?