Salt Lake City is slowly making it’s climb out of the deadly grip of winter. Anyone who knows me knows I’m not a fan of winter; the poor air quality, the freezing cold, the harsh driving conditions, and the grey sky all conspire to make me feel depressed and down. Lately, the Salt Lake valley has made the gradual change to warmer weather, and slowly, ever so slowly, buds are forming on the bare trees, with promises of warm weather and a nice, pleasant summer. To celebrate this semi-frozen awakening in nature, I thought I’d make some semifreddo, which literally means “semi-frozen.” Totally appropriate!!

Unfortunately, the weather is terribly unpredictable, and I couldn’t get any proper light in my living room, so these are the best photos I could manage. I will make this dessert again, and will have better photos next time. Until then…















I made the semifreddos in a 3-inch ring mold, layering different flavours to give the dessert a different effect, and to make them look a bit fancier. Because I wanted them to have some stability, it seemed easiest to put the creamy mixture on top of something, so I made some pate sucree, and cut the dough into 3-inch round discs. As a result, there are quite a few recipes, steps, and processes for this dessert, but they are all listed below!

Pate Sucree

1 1/2 cup flour

1/4 cup sugar

Pinch of salt

1/2 cup butter

1 egg

Place all ingredients (except egg) in a food processor. Pulse until fine crumbs form. Add egg and process just until the dough comes together. Be careful not to process more. Gather the dough into a ball, cover in plastic wrap, and refrigerate for at least an hour.

Roll into a thin disk, about 1/4″ thick, then cut about six 3-inch circles. Place on a parchment lined baking sheet, and baking in a pre-heated oven (350 F) for approximately 10 minutes. Do not let the dough turn golden, or it will be too hard. Let cool completely, then place inside 3-inch round ring molds.

Chocolate Hazelnut semifreddo

1/4 tsp gelatin

3 tbsp water

3/4 cup heavy cream

3 tbsp honey

2 tbsp sugar

1/8 tsp salt

3 large egg yolks

1/2 cup Nutella or chocolate hazelnut spread (or ganache, if you have it).

Sprinkle gelatin over 1 tbsp water. Beat the cream until soft peaks form. Stir together honey, sugar, salt, and remaining water in saucepan, stirring constantly until the mixture comes to a boil. Boil without stirring until 238 F. Meanwhile, beat the yolks until they are thick and pale, about the entire time it takes for the sugar mixture to reach 238 F. Reduce the speed to medium, and SLOWLY pour in the hot sugar mixture. Add the gelatin to the hot pan so it warms, then beat it into the yolk mixture. Fold in the whipped cream, and split the mixture in half. Melt about 1 tbsp of the chocolate hazelnut spread until it is pourable (but not hot), and gently fold into one of the egg/cream mixtures until combined thoroughly. Let chill.

With remaining chocolate hazelnut spread, cover three of the pate sucree discs with a thick layer, using more if necessary. Add the chocolate semifreddo mixture on top, about halfway up the ring mold. Top with the plain semifreddo mixture, and smooth until flat. Add a small dollop of chocolate hazelnut spread, or some sifted cocoa powder for a garnish. Freeze for at least two hours.

Blueberry lemon semifreddo

Use the same semifreddo directions as above. Instead of separating the egg/cream mixture in half, leave the mixture together, and gently fold in the lemon curd (recipe below), but don’t combine completely. Leave some streaks of lemon.

For the blueberry layer, process 1/2 cups blueberries with 1 tbsp sugar. Soften 1 tsp gelatin with 1 tbsp water. When the gelatin is thick, gently warm the gelatin in the microwave, then add to the blueberry mixture. Fill each pate sucree-lined ring mold halfway with lemon curd semifreddo mixture, then add the blueberry layer, then top with the remaining semifreddo mixture, and top with whole blueberries as a garnish. Freeze for at least two hours before serving.

Lemon Curd

6 tbsp butter

2 large eggs

2 large egg yolks

2/3 cup lemon juice

Zest of one lemon

Cream the sugar and butter in a mixer, then add the lemon juice and eggs. mix as well as you can. Put in a saucepan and cook until the temperature reaches 170 F. Remove from heat and add the lemon zest. Chill the entire pan in an ice bath, and then strain (though this wasn’t necessary when I made it). Refrigerate for at least a day, with plastic wrap resting ON TOP of the lemon curd to prevent a skin from forming.