Semifreddo is like fluffy, sliceable ice cream, but better; the richest, most luscious, and probably most decadent member of the frozen dessert family. In this version, syrupy aged balsamic vinegar lends a wonderful complement to the tart raspberries. Crème de cassis or raspberry syrup can be used instead of the Chambord.
If you have only regular (instead of aged) balsamic vinegar on hand, simmer 2 Tbs. until reduced by half, cool, and use as directed below.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
After reading other reviews, I: a) reduced cream to one cup, b) doubled the jam; c) tripled the balsamic (used raspberry balsamic to up the raspberry flavour); d) increased raspberries by half.
The result was delicious.
Someone commented that semifreddo is Italian for "get a lot of dishes dirty." Many recipes are overly complicated (this is not a dish that's baked, so does not need to be treated like one). Research has yielded options to reduce the work, dishes and time:
1) beat egg whites; then yolks; then cream, in that order in same bowl - combine in a large bowl;
2) in addition to beating order in 1), give the egg yolks a light but constant stir over water that's at a brisk simmer till they reach 170 degrees F (use candy thermometer or, if you don't have one, stir for about 10 minutes), then transfer to a stand mixer and leave to beat for 10-15 minutes
3) beat the egg yolks and whites TOGETHER IN A STAND MIXER or with electric beaters - they are only often separated because it seems it is hard to get the correct texture by hand whisking.
4) if you aren't overly concerned about salmonella issues, don't heat up eggs, just use at room temp (note, however, that freezing does not kill salmonella bacteria).
I found the following helpful (the coffee semifreddo is a simpler recipe and gets good reviews, so I will try that method/flavour next time, but will also come back to the raspberry balsamic flavour for sure):
Made this last year for New Year's Eve and will make it again this year. What could be a better combination of flavors? That said, this recipe does produce too much product for one loaf pan and is bland. I simply increased the amount of raspberry jam and balsamic vinegar and made two pans instead of one. I noticed from other recipes that typically only one cup of cream is used rather than 1 1/2. The recipe is a bit bland without increasing the balsamic and raspberry, but you can taste and correct for flavors to your liking prior to freezing.
© 2020 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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.