Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun Any of various partially frozen desserts with a mousselike consistency, made with eggs, cream, sugar, flavorings, and often other ingredients.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Any
dessert eatencold but notfrozen .
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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A semifreddo is a frozen dessert that is a cross between mousse and ice cream, with a soft, light consistency that belies its richness.
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A semifreddo is a frozen dessert that is a cross between mousse and ice cream, with a soft, light consistency that belies its richness.
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The caramel sauce was so delicious - and semifreddo is a hassle to make so its just the thing to have out, especially when it is as yummy as this.
Archive 2006-03-01 Mrs Frog 2006
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The caramel sauce was so delicious - and semifreddo is a hassle to make so its just the thing to have out, especially when it is as yummy as this.
Oasis and Pinocchios Mrs Frog 2006
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The crunchy, chocolaty cookies held up amazingly well in the creamy semifreddo and the chocolate mousse stayed just soft enough to melt in my mouth along with the dessert base.
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The roasted lamb shoulder tasted like it came from a salt marsh, the fish braised in olive oil was an exercise in radical simplicity my mantra, and dessert -- an olive oil cake with amaretti semifreddo and chocolate sauce -- was a crowd-pleaser.
Rozanne Gold: Marc Vetri: A Culinary Bodhisattva Rozanne Gold 2011
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Other dishes were very good: brill with a broth of onions, clams and borlotti beans; roast baby chicken with spicy potatoes; and a lovely, not too sweet white chocolate and hazelnut semifreddo served with cocoa sauce.
Restaurant: Tinello, London SW1 John Lanchester 2010
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The roasted lamb shoulder tasted like it came from a salt marsh, the fish braised in olive oil was an exercise in radical simplicity my mantra, and dessert -- an olive oil cake with amaretti semifreddo and chocolate sauce -- was a crowd-pleaser.
Rozanne Gold: Marc Vetri: A Culinary Bodhisattva Rozanne Gold 2011
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I used cookies in this recipe, adding the chocolate and crunch of Tim Tams into the ultra-light vanilla base of the semifreddo.
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To serve, slice semifreddo into portions with a sharp knife.
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