A sheep’s milk ricotta and saffron semifreddo with fresh orange, toasted almond crumble and deeply caramelized burnt honey.

Semifreddo alla Ricotta, Miele e Nocciole Piemonte IGP (Italian Ricotta, Honey and Piedmont Hazelnut Semifreddo) Story of the Dish Semifreddo alla Ricotta, Miele e Nocciole Piemonte IGP is built around one of the most useful principles in Italian pastry: frozen desserts do not need to become rock hard to feel luxurious. Semifreddo literally suggests a partially frozen texture, and the best versions sit between mousse, frozen custard, and gelato. In this recipe, ricotta provid

Italian Sorrento Lemon Semifreddo Story of the Dish Semifreddo occupies a special place in Italian pastry because it sits between ice cream, mousse, and frozen custard. It is served frozen but remains sliceable and creamy because air and fat interrupt the formation of large ice crystals. In this version, the aromatic lemons of the Sorrento Peninsula define the dessert from the first bite to the finish. Limone di Sorrento is prized for intensely perfumed peel and fragrant juic