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Semifreddo

post #1 of 19
8/16/10 at 1:31am
Thread Starter 
I have had a semifreddo twice this week for dessert at pretty respectable San Francisco restaurants. I have always understood that the "semi" in the name referred to a state of half-frozenness.... but in both cases, the dessert was rock hard. Is that the way it is meant to be served?
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post #2 of 19
8/16/10 at 1:33am
You were banged by Rocco Sifredi?
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post #3 of 19
8/16/10 at 1:36am
No. It should not be rock hard. It should be semi-frozen. All it is is a light custard, frozen in the freezer. Only it shouldn't freeze solid at all. A huge amount of air gets incorporated into the mixture when you add the meringue/whipped cream/whatever various things that particular recipe calls for, giving it a fluffy texture similar to a light ice cream. It should just melt away on your tongue.
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post #4 of 19
8/16/10 at 1:41am
Quote:
Originally Posted by kwilkinson View Post
No. It should not be rock hard. It should be semi-frozen. All it is is a light custard, frozen in the freezer. Only it shouldn't freeze solid at all. A huge amount of air gets incorporated into the mixture when you add the meringue/whipped cream/whatever various things that particular recipe calls for, giving it a fluffy texture similar to a light ice cream. It should just melt away on your tongue.

+1
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post #5 of 19
8/16/10 at 1:44am
Thread Starter 
Well... right before we got the semifreddo at Wayfare, I commented on how they had completely screwed the pooch at Perbacco by giving me a rock-hard semifreddo .. then it was just as frozen at Wayfare, so I thought maybe I was wrong. That said, the banana pudding and chocolate mousse at Wayfare rocked.
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post #6 of 19
8/16/10 at 8:51am
It made me sad when they whacked him in the boat...
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post #7 of 19
8/16/10 at 8:59am
Quote:
Originally Posted by globetrotter View Post
+1

+2


LOVE semifreddo.
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post #8 of 19
8/16/10 at 10:37am
Quote:
Originally Posted by Infrasonic View Post
It made me sad when they whacked him in the boat...

I lol'd.
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post #9 of 19
8/16/10 at 10:41am
Quote:
Originally Posted by Infrasonic View Post
It made me sad when they whacked him in the boat...

eh, he had it coming.
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post #10 of 19
8/16/10 at 11:06am
Quote:
Originally Posted by ChicagoRon View Post
Well... right before we got the semifreddo at Wayfare, I commented on how they had completely screwed the pooch at Perbacco by giving me a rock-hard semifreddo .. then it was just as frozen at Wayfare, so I thought maybe I was wrong.

That said, the banana pudding and chocolate mousse at Wayfare rocked.


Hah! I got the same rock hard Fig 2.0 semifreddo at Wayfare on Saturday. It was good after it softened, tasted like orgeat. I wish I got the TCHO mousse instead. How did you find the sweetness of the banana pudding? When I was there a few weeks ago, the pudding with the meringue on top were insanely sweet.
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post #11 of 19
8/16/10 at 12:03pm
Quote:
Originally Posted by ChicagoRon View Post
Well... right before we got the semifreddo at Wayfare, I commented on how they had completely screwed the pooch at Perbacco by giving me a rock-hard semifreddo .. then it was just as frozen at Wayfare, so I thought maybe I was wrong.

.

the texture is what makes it what it is, not just soft ice cream, the texture is a value to itself
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post #12 of 19
8/16/10 at 1:31pm
Quote:
Originally Posted by globetrotter View Post
the texture is what makes it what it is, not just soft ice cream, the texture is a value to itself

Absolutely- great distinction.
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post #13 of 19
8/16/10 at 1:56pm
Thread Starter 
Quote:
Originally Posted by globetrotter View Post
the texture is what makes it what it is, not just soft ice cream, the texture is a value to itself
There is no texture when it is rock-hard.
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post #14 of 19
8/16/10 at 3:00pm
Quote:
Originally Posted by ChicagoRon View Post
There is no texture when it is rock-hard.

my point - not semifreddo without the texture
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post #15 of 19
8/16/10 at 4:59pm
Quote:
Originally Posted by globetrotter View Post
my point - not semifreddo without the texture

well, technically, it is, but it's a poorly made one.
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