See these two beautiful balls of frozen beauty? They’re the super lucky result of a kitchen fail!
Working at America’s Test Kitchen I get paid to make recipes fail (in a sense) over and over again until they are positively bullet-proof and guaranteed to deliver great results for our fans. At home however, I try to keep kitchen failure to a minimum. That said, last weekend when making this semifreddo (Italian for half-frozen), I misread the recipe and ended up making a very different dessert from what the author intended. I was in a hurry to throw something together and get it into the freezer for dinner guests that evening, and in my haste, “lost” an entire cup of cream from my mix. Merde!
For those of you unfamiliar with the wonders of semifreddo, its a frozen dessert that can be made without an ice cream maker, and has a softly frozen consistency that feels more like a frozen mousse than an ice cream or gelato. The key to its airy texture is that its made with a light, fluffy Italian meringue that doesn’t freeze as solid as the custard base typically used when making ice cream.