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Entries tagged with 'semi-freddo'

From The Pastry Dungeon: Semifreddo with Cola and Cherries

Sweets 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

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

From The Pastry Dungeon: Carrot Cake Ice Cream Sandwiches

Sweets Anna Markow Post a comment

Slabs of fluffy cream cheese semifreddo chilling between two slices of extraordinarily moist carrot cake. Yes, these ice cream sandwiches can be yours (and without an ice cream machine!) More

Bake the Book: Double Amaretto Semifreddo

Sweets Emma Kobolakis Post a comment

A semifreddo normally takes a bit of egg beating and machine mixing. Happily, the recipe given in Nigellissima requires neither. Amaretto liqueur and crunchy amaretto cookies provide the flavor base, and a coating of apricot-almond golden sauce is a luxurious final touch. 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

Weekend Baking Project: Lime Semifreddo With Pretzel Crust

Sweets Carrie Vasios Mullins Post a comment

Monday is Memorial Day, and what better way to celebrate than by making a special summery frozen dessert? The flavors are inspired by Key Lime Pie (think tart, tangy, and refreshing) with a contrasting salty, crunchy pretzel crust. More

Let Them Eat: Chocolate Ginger Peach Icebox Cake

Sweets María del Mar Sacasa Post a comment

I recently worked on a video shoot making multiple Sacher tortes. Ingredients and snacks on set included apricot preserves, gingersnap cookies, and more bittersweet chocolate bars than Veruca Salt's father bought in search of the Wonka golden ticket. As I prepped, I assembled little gingersnap cookie sandwiches stuffed with chocolate and sticky with preserves. I knew I'd have to meld these ingredients in a cake. More

Nancy Olson's Peanut Butter Semifreddo

Sweets Nancy Olson Post a comment

This is a simplified version of one of our most popular desserts, but it's still just as decadent. We mold it 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

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

Serious Sweets: Lime Semifreddo with Pretzel Crust

Sweets María del Mar Sacasa 3 comments

This recipe is inspired by Key lime pie—it starts with tart limes, gets sweetened with condensed milk, then you add super-glossy, billowing Italian meringue. A salty, crunchy pretzel crust provides great textural contrast and makes the lime flavor pop. 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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