Semifreddo

Semifreddo is made by gently folding whipped cream into a thick and glossy Italian meringue which can be flavored with just about anything: nuts, fruits, nougat, vanilla, chocolate, or even crema pasticcera - a thick Italian custard cream. This sublime creation falls halfway between mousse and ice cream, though it is one of a few desserts that can easily stand up to the greatness of both. Semifreddo (lit. half-cold) is chilled until it sets and it is then served semi-frozen, while its unbelieveably light, almost ethereal texture makes it melt on the tongue. The first recipes for semifreddo that appeared around the turn of the 20th century were clearly a spin on the classic French parfait (lit. perfect; flawless). However, a famous Italian chef, journalist, and food historian named Marino Marini wrote that "Italian semifreddo is more perfect than French parfait," due to its superior sensation of creaminess.