When the weather is a hot as it’s been lately, frozen desserts are welcome treats. While our ice cream churn and Popsicle mold get a lot of use, one other frozen dessert we like, but don’t make very often, is Semifreddo. For those who’ve never heard of it, semifreddo means “half-frozen” and is an Italian dessert made from whipped cream and eggs, along with a some sweetener and whatever flavors you wish to incorporate. It is often described as a frozen mousse, because it has a very light and airy texture. The main advantage is that you don’t need an ice cream freezer to make it — a simple loaf pan makes the perfect mold!
When you use real food ingredients like raw or organic, grass-fed cream, pastured eggs, organic berries, and raw honey, the dessert is not only delicious — it’s good for you!
Honey-Sweetened Mixed Berry Semifreddo with Triple Berry Sauce
In my recipe, I used a mix of blackberries, raspberries, and blueberries, and I infused the cream with thyme to add a subtle herbaceous note. One of my favorite things with which to experiment in cooking is different flavor pairings, and I really enjoyed this one.
Honey-Sweetened Mixed Berry Semifreddo
Ingredients
- 2 cups raw grass-fed cream or pasteurized organic , preferably raw
- 1/2 teaspoon thyme leaves crushed between your fingers a bit to release flavor
- 1-1/2 cups organic berries fresh or frozen*
- 4 organic or pastured eggs room-temperature, separated
- 1 teaspoon vanilla extract
- 1/2 cup raw honey
Instructions
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In a small saucepan, combine 1/2 cup of the cream with the crushed thyme leaves.
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Bring to simmer; simmer one minute.
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Cover and remove from heat and allow to infuse for 5 minutes.
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Using a fine mesh strainer or cheesecloth, strain cream into a small bowl.
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Place the small bowl of cream into a larger bowl filled with ice water and whisk until cream is chilled.
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Add the thyme-infused cream to the remaining 1-1/2 cups of cream and whip until medium peaks form.
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Transfer cream to a large mixing bowl and set aside.
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Whip the egg whites until medium peaks form, fold into whipped cream.
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Combine egg yolks, vanilla, and honey and beat until the yolks turn light and fluffy.
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In a blender or food processor, combine yolk mixture with berries and process until the berries are smooth, but not completely puréed.
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Fold this into the whipped cream and egg whites.
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Line a 9"x5" loaf pan with parchment paper, trying to get the paper as smooth as possible in along the inside edges of the pan.
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Pour mixture into pan, cover, and freeze until set, at least 4 hours.
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To serve, uncover, invert onto a platter, and remove the parchment paper.
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With a sharp, non-serrated knife, cut into slices about an inch thick.
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If desired, top with Triple Berry Sauce (recipe below).
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Enjoy!
Recipe Notes
*I used a frozen blend of blackberries, raspberries, and blueberries.
Because I don't have a good source of raw cream (goat's milk doesn't separate very well) I used organic, grass-fed pasteurized cream. Sadly, I couldn't find any that wasn't ultra heat-treated. I definitely recommend raw over pasteurized, and non-UHT over UHT!
If you need a dairy-free option, I would think that whipped coconut cream would make a good substitute, though I haven't tried it that way. If you do, let me know how it works!
Triple Berry Sauce
Ingredients
- 1 cup berries *mashed
- 1 teaspoon arrowroot powder
- 2 tablespoons sucanat
Instructions
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In a small saucepan, combine mashed berries, arrowroot powder, and sucanat.
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Bring to a low boil, and cook until thickened, about 5 minutes.
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Remove from heat, cool, and store in the refrigerator.
Recipe Notes
*I used raspberries, blackberries, and blueberries.
Have you ever had a semifreddo before? What flavor combinations are your favorite?
This post was featured in 51 Cold Summer Desserts.
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This sounds delicious! I was just thinking the other day that I needed an ice cream recipe that would work without pulling out the ice cream maker. Thank you!
I can’t wait to try this!
I think we’d really enjoy this . I’ll have to give it a try.
Looking forward to making this. Never thought to whip coconut cream. May need to try that, too!