Posted by Grace Massa Langlois on Friday, 11th May 2012

I’ve been waiting far too long to share this Salted Caramel Semifreddo recipe with you. Combining Italian parfait with Triple-Chocolate Fudge Brownies and Hot Chocolate Sauce? – Happiness meet gluttony! The marriage of sweet and salty doesn’t get any better than this.

A close up photo of Salted Caramel Semifreddo on a Triple Chocolate Fudge Brownie topped with Hot Chocolate Sauce and a sprinkling of Hazelnut Praline.

I’m ashamed to say this but when I’m serving these Italian parfaits for the kids and I to enjoy, the brownies barely make it out of the oven before we’re popping out the semifreddo and dousing these mini cakes with hot chocolate sauce, and an extra large drizzling of caramel. Takes me right back to my childhood when my brothers and I would make these outrageously decadent hot fudge brownie delights at home.

A photo of an Italian Parfait, Salted Caramel Semifreddo topped with a drizzling of salted caramel sauce and a sprinkling of praline.

Only then we were using store-brought brownies and warming them in the oven before starting the over indulgent assembly. Homemade is the way to go, these brownies are so, ooey, gooey delicious. And the salted caramel semifreddo? – One spoonful and you’ll be hooked forever.

A photo taken looking down on two Salted Caramel Semifreddo desserts with hot chocolate sauce on a white rectangular dessert dish with dessert spoons.

This time I prepared the semifreddo substituting a portion of the sugar with glucose (benefits of using glucose). What a difference, big difference! The texture was fantastic – so smooth and creamy. I can’t recommend using glucose enough in frozen desserts and caramel making. I know once you try it you’ll wonder why it took you so long to make this simple substitution.

A photo of an Italian Parfait with salted caramel and hazelnut praline on a blue dish with a dessert spoon.

I’ve noticed many recipes for semifreddo call only for folding in whipped cream into the pasta bomba (pâté à bombe or egg yolk foam) but traditional Italian recipes also call for folding in Italian Meringue. Timesaving tip? Maybe, but this is a critical step for semifreddo. Why? Italian Meringue doesn’t freeze even at -18° C. Folding in the meringue ensures a creamy, softer texture.

A photo of a Salted Caramel Semifreddo Cake with Chocolate Sauce on a blue dessert plate with a caramel swirl decorating the plate.

Having said this, and because the English translation, “half cold” or “semi-frozen” often generates confusion around the preparation of this parfait, semifreddo is in fact a fully frozen dessert with softer texture when eaten at a temperature below freezing.

A photo of an Italian dessert, semifreddo sitting on a Triple-Chocolate Fudge Brownie with a spoonful of chocolate sauce.

Half cold, semi-frozen or fully frozen doesn’t really matter how you refer to semifreddo because it’s one dessert you definitely want to add to your repertoire of recipes for entertaining especially because they can be prepared ahead of time. And more importantly, the flavour combinations are endless.

A photo of two Italian Parfait desserts with Salted Caramel Sauce and Hazelnut Praline.

Happy Friday!

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Biscotti, Cakes & Cheesecakes, Cookies, Custards, Creams & Mousses, Dolci al Cucchiaio, Fillings, Frostings & Dessert Sauces, Frozen Desserts, Fruit Desserts, Gelati, Sorbetti e Semifreddi, Mini Desserts, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base, Spoon Desserts, Torte

Comments (16)

16 Responses to “Triple-Chocolate Fudge Brownies, Salted Caramel Semifreddo and Hot Chocolate Sauce”

  1. Kathryn Says:

    Oh my goodness, where has this dessert been all my life?!

  2. Choc Chip Uru Says:

    I cannot even express how divine and beautiful this lovely dessert is – epitome of exceptional :)

    Cheers
    Choc Chip Uru

  3. RecipeNewZ Says:

    Wow, this is an amazing dessert! I have never seen heard of semifreddo, but now after reading your post with all the chemical details I feel like an expert. The only missing part is to taste :-). And the chocolate sauce is so silky and smooth! Beautiful! Stumbled :-).

    I would like to invite you to share this post (and others :-) ) on a new photo based recipe sharing network that launched only this Monday. The idea is simple: recipe photographs are published within minutes of submission. No rejections, no reviews. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z)

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

  4. Grace Says:

    Thank you so much, will definitely come for a visit and take a look at your new site, Good Luck with the launch!

  5. lyly Says:

    Grace, Beautiful desert !!!

  6. Amy @ FragrantVanillaCake Says:

    Grace, these are beautiful! They sound so decadent and delicious, this is such a heavenly flavor/ingredient combination you have here :)!

  7. Lauren at Keep It Sweet Says:

    This reminds me of an amazing dessert I had on my honeymoon in Italy! I’ve always wanted to make semifreddo but been a little hesitant… this looks worth a shot!

  8. Ilan (IronWhisk Blog) Says:

    Wow!

    These look delicious!

  9. sara Says:

    Oh my gosh, this dessert looks absolutely fantastic! Totally gorgeous and delicious. :)

  10. Pearl Says:

    I really like your blog. I will try it out. Thank you for sharing. I also love sharing my recipes on my blog.

  11. Cakeboule Says:

    Beautiful. I have just attempted mousse as a celebration cake for my blog birthday cake and that went well so I am so happy to find something else to try but that uses similar principles. One question I used liquid glucose that comes in a tube do you use another variety? As the liquid glucose in a tube is very expensive here and I wondered if you could get it in different forms? Thanks so much Grace :) A year ago I never thought I would even be able attempt something like that!

  12. Grace Says:

    I purchase the glucose in a jar from the bulk food store, I’ve found it’s pretty inexpensive this way. I think they probably get the product in a big tub and portion it out for sale.No fancy packaging to raise the costs. Do you have a bulk store around you? I know Wilton carries glucose as well but I think it’s more expensive than the bulk store option. I drool over your cakes!

  13. Sandra Says:

    Oh wow Gracie! These are over the top decadent and worth every calorie. To the treadmill I go!

  14. Emily @ Life on Food Says:

    You do not have to ask me twice to try this out. They look absolutely amazing…every.single.piece of it.

  15. Gelato Recipe-Cannoli Recipe-Recipe Gelato-Ice Cream Sandwich Recipe | La Mia Vita Dolce Says:

    [...] the custard this time and again, I achieved the same wonderful smooth mouth feel as I did with the Salted Caramel Semifreddo. I merely substituted two tablespoons glucose for a portion of the sugar but it was enough to [...]

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    [...] and Cream Cheesecake Brownies Recipe adapted from Grace’s Sweet Life and Sweet Peas [...]

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