What’s a semifreddo anyway? Well, it’s this light and fluffy cloud of Italian ice cream that just deliciously melts in your mouth. You would have thought those Italians mastered the frozen dessert category with gelato, but semifreddo, which literally means half-cold, might just nudge gelato out of the way, on occasion, with this soft frozen delight.
The texture is amazing – right out of the freezer. And, there’s good reason for that. The amount of sugar and air that’s incorporated into semifreddo keeps it from freezing hard like some ice creams. And, the best part – NO ICE CREAM FREEZER is needed. You will need to wait until the mixture freezes, but, if you can put this together 4 – 6 hours ahead of serving, you’re golden.
You don’t need any fancy pan, although, by now, you know I love the fancy pans. Line a 5″ x 9″ loaf pan with plastic wrap letting it overhang the sides of the pan. That will help you remove the semifreddo later. Place the mixture into the pan and freeze for 4 to 6 hours, until solid. To serve, remove the pan from the freezer and turn pan over onto a serving plate – remove the pan and carefully remove the plastic wrap. Then just cut a slice – or a thick slab, if you prefer, and eat it as is or serve with this super simple mango coulis.
My ‘fancy pan’ of choice here is a Flexipan square savarin mold. It’s formed upside down so that when you turn it out, the square indent is on top. What I love about this is that the coulis can go right into the indented square. Or, if you choose, you can put fresh fruit in there or, better yet, melted chocolate!!!
I have noticed that a lot of my recipes feature coconut and macadamia nuts. Right now, I just can’t get my fill of this combination. If you really want to make this fancy, you can serve it with a Coconut Macadamia Nut Dacquoise. A perfectly balanced dessert, in my opinion, is one that combines different textures. If served with the coconut dacquoise, this dessert plate offers the cool, creamy semifreddo, the smooth and tangy mango coulis and the crunch of the coconut dacquoise; all-in-all, a great eating experience.
I will warn you. That coconut dacquoise is like crack. Portion it out and only eat that or, I guarantee you, you’ll be out of control and, before you know it, the whole bag of it will be gone. (Wonder why she knows this, you might be asking???)
And, I don’t know what’s up with the scarcity of Coco Lopez in my town. I had to go to 5 grocery stores before I found a can. There must be an awful lot of pina coladas going on out there. Sounds good to me!!!
Featured Image by: Karie Sofie Photography
Linens by: Dot & Army