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Entries tagged with 'semi-freddo'

Semifreddo with Cola and Cherries

Serious Eats Anna Markow Post a comment

If you don't have an ice cream machine, you can still make wonderfully creamy semifreddo that is soft enough to scoop straight from the freezer. This recipe utilizes that technique to pair together semifreddo with cherries and a Coca Cola and Lambrusco sabayon. More

Double Amaretto Semifreddo with Golden Gleaming Sauce

Serious Eats Emma Kobolakis Post a comment

This doubly flavored delight from Nigellissima owes its taste to amaretto liqueur, as well as a generous helping of crunchy amaretto cookies mixed into a rich, creamy semifreddo base. A coating of apricot-almond golden sauce is a luxurious final touch. More

Peanut Butter Semifreddo

Serious Eats Nancy Olson 2 comments

We mold this tasty peanut butter dessert in baba au rhum-shaped flexible molds which unmold very easily when frozen solid, and have the perfect built-in spot to hold hot fudge or caramel. More

Lime Semifreddo with Pretzel Crust

Serious Eats María del Mar Sacasa 11 comments

The Secret Ingredient: Preserved Lemons

Serious Eats Kerry Saretsky 23 comments

My grandmother was born in Casablanca, Morocco, just in time for the era of Rick's Café Americain. I think glamor must have been one of the components of Casablanca's municipal water in the 1940s, and my grandmother must have imbibed... More

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