I made this excellent semifreddo for a visit to some friends’ house last weekend. The recipe is from Dolce Italiano, the new cookbook by Gina DePalma, the pastry chef at Babbo. I borrowed the book from the library a couple of weeks ago and have found it completely inspiring; nearly all the recipes look delicious and seem to strike a balance between sophisticated, rustic, interesting, and uncomplicated. I also like the author’s voice, as it seems to give one a sense that she is quite knowledgeable, yet down to earth and not overly caught up in trends. In other words, someone who would be pretty cool to talk to.
The semifreddo has the texture of a frozen mousse, its richness helpfully tempered by the cold. Using tangerine here seems to make the dessert little bit special and fun, and the citrus flavor is not shy - it’s nearly as powerful as the chocolate, with the two bittersweet flavors in smooth harmony. If you don’t want to make the entire dessert, the chocolate sauce is pretty terrific just by itself. Just make a batch to pour over fresh fruit or ice cream, or like me, squirt it directly into your mouth. I can’t wait for a chance to make this dessert again!
Er, why yes, those ARE oranges in the picture…but the tangerines were busy elsewhere…