Semifreddo

As a semifreddo is called different frozen foods.

Parfait, Parfait also abbreviated, is a fine ice confection, which differs from ice cream in that it is not produced in an ice cream maker. To prepare filling a mixed with whipped cream parfait into molds and freeze this one then. The concept and the production are attributed to the French cuisine.

Other sources suggest the origin back to the Italian ice cream specialty semifreddo. But one prepared from cream, fruit, chocolate or other tasty ingredients to determining a mass which is then frozen, stirring constantly to semi-solid consistency.

In the GDR was understood semifreddo tempered, loose, cuttable preformed and frozen, shelf-stable ice. The essential ingredients were whipped cream or as a substitute Schlagkrem of margarine. In the name of these two variants distinguished as semifreddo cream ice cream (18% milk fat) and semifreddo with vegetable fat (at least 18% fat). These matrices are used for example for the production of bombes or Parfait in different flavors. Widespread was the combination of Prince Pueckler ice, replicating a well-known ice cream specialty.

In the past, called such products as Bavaroisen or Gesulzte creams. For the preparation you put forth only a base of aufgeschlagem egg and sugar that was added after cooling whipped cream. Lack frozen technique was cooled this semifreddo on water ice until it froze at temperatures near the freezing point.