As many of you know, I (Elana) have been practicing my food photography. Learning a new skill takes time. Time and desserts. Case in point: this Brandy and Mascarpone Semifreddo from Food and Wine Magazine which Marmo and I made for Christmas dessert.
Semifreddo is Italian for “half cold.” It’s essentially an icecream without all the churning business. Like a half-assed ice cream, in terms of preparation, but whole-assed in terms of flavor.
How’s that for a description? Anyway, even though we made this for Christmas dinner, semifreddo is something you can make all year long. This specific version called for fruits steeped in wine, which gave it a wintery flair. But you could use strawberries in June, or peaches and nectarines in August.
A semifreddo is ALL about adaptation. It is also all about sticking to whatever container you freeze it in. That’s why, while I will give you the link to the original recipe, I have the following notes to make:
1. Line the container you plan on freezing this half-assed dessert in with plastic wrap. Unless you plan on scooping it out like whole-assed ice cream.
2. Make sure you let the egg mixture cool completely. Don’t skimp on this part.
3. If you chill the bowl in which you are whipping your cream, it will whip up more quickly.
4. The picture from Food and Wine looks so amazing, but I have no idea how they got it to maintain the mold shape so perfectly. We had to make our twice. The first time we froze it into a giant mold sans plastic wrap. It is now permanently stuck in there.
5. Use small forms for individual servings. It’s a lot easier.