A semifreddo is a partially frozen dessert that is made from all three foams (bombe base, Italian meringue, and heavy cream, plus flavor, typically added in a liquid form), which makes it incredibly light. Even though it is frozen, it gives the impression of not being completely frozen when it is eaten, hence the name. Yield 5 kg / 11 lb .36 oz base
700 g / 1 lb 8.69 oz lemongrass
2.53 kg / 5 lb 9.24 oz / 50.6% heavy cream
1.45 kg / 3 lb 3.15 oz / 29% Italian meringue
1.02 kg / 2 lb 3.98 oz / 20.4% pâte à bombe
1. Crush the lemongrass and combine with 1 kg / 2 lb 3.27 oz of the cream. Bring to a boil, cover, and steep for 2 hours, stirring occasionally.
2. Strain out the lemongrass through a fine-mesh strainer and chill. Once cold, combine with the remaining cream.
3. Whip the cream to medium-stiff peaks.
4. Fold the Italian meringue into the pâte à bombe, and then fold the whipped cream into the mixture.
5. Portion and freeze.
Note: The lemongrass amount is only to infuse the heavy cream; it will not be an actual solid ingredient in the finished recipe.
Read more: Learn how to make frozen desserts for the summer, including ice cream, sorbet and more, in Discover the Many Delicious Types of Frozen Desserts.
Photo By Fotolia/matka_Wariatka
This Lemongrass Semifreddo Recipe was reprinted from Frozen Desserts by The Culinary Institute of America and Francisco J. Migoya, published by John Wiley & Sons, 2008.