Do you love gelato but feel like trying something different? Semifreddo and spumone are two frozen desserts that are in a category of “gelato” but are different from the traditional gelato most people are familiar with; they have a distinct consistency, and even a different temperature than gelato.
When we say “light gelato,” we mean a category of frozen creams that have a more foamy consistency than what gelato typically has. In this post, we’re going to take a look at what semifreddo and spumone are and how they’re used.
We are excited to serve both semifreddo and spumone at Botolino, so make sure you come by to try them and taste the difference for yourself!
Semifreddo
You may have noticed the appearance of semifreddo in higher-end restaurants in the last few years as it’s been gaining much-deserved popularity in the United States.
Semifreddo is not churned in a batch freezer, but instead is simply frozen in a mold. Semifreddo means “semi-cold,” and it earned its name because, thanks to its formulation, it feels less cold than it actually is. It is sometimes referred to as “winter’s gelato” because it is appealing during colder whether due to the fact that it’s richer and less chilling than typical gelato. Its origins can be easily traced to the Italian Renaissance, with Bernardo Buontalenti as its creator, so it is also considered the precursor of modern gelato.
It is compose by three main parts:Pastry cream (milk, egg yolk, and sugar)Whipped CreamItalian Meringue (egg whites cooked with hot sugar syrup)A fourth component to provide flavor, like coffee, chocolate, or strawberries.
Italian Meringue gives the dessert its delightful softness and keeps the mixture from freezing solid. Not only is semifreddo desirable because of its more chewable texture than gelato, but it can also be made by anyone without the need for expensive machinery.
Spumone
While some restaurants happily serve what they claim to be is spumone for decades, I’ve never tried one in American that actually resembles the real thing.
Spumone means “foamy” in Italian, and its name refers to its spongier, airier texture. It is a delicate dessert commonly made in Salento (which is the heel of the Italian boot), and was created relatively recently in the 19th century.
Probably partially because of its recent origin, no one seems to agree on what a proper spumone should be. As a result, there are many different variations of it. It is typically made in semi-spherical molds and contains two or three flavors like nuts, chocolate and/or sponge cake soaked in liquor.
The version I like best is made with a core of semifreddo and an outer shell of gelato folded with whipped cream. The outer shell is delicate yet rich, and the center offers a different texture and mouthfeel, as well as a different flavor.
FAQs
Semifreddo is an Italian word meaning “half cold” or “half frozen.” It refers to a class of frozen desserts similar to ice cream but instead made with whipped cream by churning air into the mixture while it freezes.
What is another name for semifreddo? ›
Semifreddo (Italian: [ˌsemiˈfreddo]; lit. 'half-cold') or perfetti is a class of frozen desserts similar to ice cream. It is derived from the French parfait introduced in Italy during the 19th century.
What's the difference between semifreddo and ice cream? ›
Semifreddo—Italian for "half-cold" or "half frozen"—got its name because of its unique texture. Even though it's technically frozen, the Italian dessert stays soft and creamy. Unlike ice cream, semifreddo isn't churned. Whereas ice cream is scooped, semifreddo is molded and sliced, usually in a metal loaf pan.
What's the difference between Parfait and semifreddo? ›
French parfait is made with pâte à bombe while semifreddo is made with Italian meringue. Pâte à bombe is foamed egg yolks tempered with sugar syrup. Italian meringue is made by foaming egg whites and sugar syrup. This is the main difference: parfait is made with egg yolks while semifreddo is made with egg whites.
What does a semifreddo taste like? ›
Perhaps because this dessert doesn't have the most extensive history, the flavor variations that exist are pretty much endless. Popular iterations include chocolate-hazelnut, citrus, and amaretto, but pretty much any sweet flavor profile can work in the context of semifreddo.
What is the difference between custard and semifreddo? ›
A semifreddo is not quite an ice cream, as the name — semi-cold, in translation — suggests. There's no custard to make, and no churning required as it freezes, which makes life very much easier. What you get is a smooth, soft block of chilled, almost frozen cream, with a texture of deep, deep velvetiness.
How long does semifreddo keep? ›
Semifreddos and no-churn ice creams are not made with a traditional custard base and tend to not keep quite as well as regular ice cream. We would suggest that these are at their best within one week of making and should be used up within one month.
Why is my semifreddo so hard? ›
An occasional fleck of cream won't hurt the semifreddo, but over-mixing (deflation) can make it seem hard and dense. So work gently, with an eye to creating an even mix, but don't pursue total hom*ogenization at the cost of the semifreddo's airy structure.
Why is my semifreddo icy? ›
Semifreddi are kept frozen at -20°, but should be allowed to stand at room temperature for at least 30 minutes before serving. The semifreddo is a delicate product, so make sure to give your customers the right storage advice. If the mass cools too slowly, you run the risk that ice crystals will form inside.
Is semifreddo nice? ›
A semifreddo is a frozen dessert that is made with whipped up cream and eggs to incorporate the air instead of churning it in an ice cream maker. It's just as delicious as ice cream and saves you from needing a whole machine, which is a win win in my books!
Gelato is a frozen treat that hails from Italy; the word "gelato" actually means "ice cream" in Italian.
Is semifreddo a gelato? ›
Semifreddo and spumone are two frozen desserts that are in a category of “gelato” but are different from the traditional gelato most people are familiar with; they have a distinct consistency, and even a different temperature than gelato.
What is similar to semifreddo? ›
Italian semifreddo is often compared to French parfait.
What is Mediterranean ice cream called? ›
Booza ice cream is a type of ice cream that originates from the Middle East and is known for its unique stretchy texture. It's made with mastic, a natural resin that is harvested from the mastic tree, which gives it its distinctive texture.
What is a frozen Italian dessert similar to ice cream? ›
Semifreddo (in Italian means 'half-cold' or 'half-frozen'), is a frozen dessert, texture-wise, it is similar between ice cream and mousse.
What are the 2 different Italian ice creams called? ›
First Things First: The Two Main Groups
So, strictly speaking, we can define Gelati (see footnotes) as Italian ice cream made with a milk base. Known in English as Sorbet, we could define it simply as water based Gelato, in other words, Italian ice cream made without the addition of milk and cream.
What are other names for Neapolitan ice cream? ›
Neapolitan ice cream, also sometimes referred to as Harlequin ice cream, is an ice cream composed of three separate flavors (typically vanilla, chocolate, and strawberry) arranged side by side in the same container, usually without any barrier between them.
What is the Italian name for ice cream? ›
Gelato is the Italian word for ice cream. It starts out with a similar custard base as ice cream, but has a higher proportion of milk and a lower proportion of cream and eggs (or no eggs at all). It is churned at a much slower rate, incorporating less air and leaving the gelato denser than ice cream.
