Airy, soft, creamy, and rich all at once.
, and some use both. Historically, that's because whole eggs are difficult if not impossible to foam by hand; splitting up the yolks and whites makes each element easier to whip to its maximum potential.Maximum aeration may be crucial for some applications, but that lightness isn't necessarily ideal for semifreddo. Sure, it needs some sense of airy loft, but one that's balanced by creaminess, too, and that's a feature more closely associated with density.
Stovetop cooking also allows for a bit of evaporation, driving off some of the natural water from the eggs, further stabilizing the foam and ensuring a creamy semifreddo . Once the egg and honey mixture reaches 165°F, I transfer the bowl to a stand mixer and whip to a thick, pale foam. This is the most important stage, so don't rush the process. Instead, rely on visual cues; the exact timing will vary depending on the power of a given mixer.
Once mixed, scrape the base into a 9- by 5-inch loaf pan lined with plastic wrap, or a few criss-crossed sheets of parchment, to assist with unmoldding the semifreddo later on. Plastic wrap offers a more complete liner, but will wrinkle the surface of the semifreddo; parchment can be trickier and less complete for lining a loaf pan, but it will keep the exterior smooth.
To unmold, simply uncover the semifreddo, invert onto the chilled platter, and tug on the plastic or parchment to pull it free. Then, leaving the parchment or paper in place to protect the semifreddo, pop it back into the freezer until it's time for dessert.Ultimately, a semifreddo is like a giant sundae in loaf form, which is to say: pile it high with whatever toppings strike your fancy.
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