bake - May 2015 - 46

Easy, frozen,
gourmet
The popularity of gourmet, ethnic and "foodie" type dishes continues to grow in America. According to www.statista.com, the
retail sales of specialty bread and baked goods rose by more

UNUSUAL SEMIFREDDO FLAVORS
AND CREATIONS

than $1 billion, from $1.63 billion to $1.75 billion, in the past ﬁve
years. Retail bakeries need to take advantage of this continuing
trend by offering more of these specialty items.
Bakeries have some wiggle room when it comes to the deﬁnition of specialty. A product doesn't necessarily need to come

Many traditional semifreddo flavors follow the
same model as ice cream flavors, but there are
those that travel to a more interesting arena.
Also, semifreddo can be used to create outside
of the typical serving style.

from exotic origins or take hours and hours to make. It can be
something as simple as a nice frozen dessert that the bakery
didn't carry before. High-quality ingredients, fun ﬂavors and a
good presentation and marketing will work. Enter semifreddo.
What is it?

Flavors
* Coconut rose
* Lavender blueberry
* Roasted plumcot
* Pistachio rosewater

"Semifreddo is the pastry evolution of gelato (ice cream)," says
Marino Marini, chef, culinary investigator and author of articles
and books on many aspects of Italian cuisine. Classiﬁed in the
US as a semi-frozen dessert, you can debate exactly how to
make it, and the exact ingredients to make it. Many different

Products
* semifreddo pops
* semifreddo push pops
* chocolate sculptures filled with semifreddo

recipes exist and use a number of different ingredients from ice
cream to gelato to zabaglione (an Italian egg yolk, sugar and
sweet wine concoction) to Swiss meringue, but the one ingredi-

Italian frozen dessert purists will likely say that certain frozen

ent that remains constant is whipped cream.

desserts labeled as semifreddo are not semifreddo, but in the
US, any whipped cream and ice cream, gelato, custard combi-

Finding the formula that you use to create a semifreddo re-

nation, folded together and frozen qualiﬁes. The texture mimics

quires a little experimentation and a lot of customer feedback.

a frozen mousse. It is creamy, light and airy, and melts faster

Recipes for semifreddo can be found in abundance and what

than a traditional ice cream or gelato.

a bakery chooses to use depends on a number of variables
unique to each bakery. The good thing about semifreddo is that

"As an iced dessert semifreddo has not a long history," states

ﬂavor combinations are endless and there is no need for any

Marini. Semifreddo most likely evolved from the French parfait

special equipment to produce and store it.

around the end of the 19th century.

46 < MAY 2015 | bakemag.com

http://www.statista.com http://www.bakemag.com

bake - May 2015

Table of Contents for the Digital Edition of bake - May 2015

bake - May 2015
Editor's Note - A Need for Transparency
Table of Contents
News Bites - Bakers set sights on gold medal at iba
Alternative pizza formats
AIB certification enhances website
My Favorite Things
Management - Prevention
Labor Front - FSMA Moves Forward
Ingredients - Blueberry Challenge
Equipment - The Science of Fermentation
The Scenic Route to Success
A Buying Environment
What's Your Sign
Heirloom in Bloom
Bagel Popularity
Donut Craze Continues
Storytelling with Sweets
Easy, frozen, gourmet
Cafe - Sandwich Delivery
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - May 2015 - BB1
bake - May 2015 - BB2
bake - May 2015 - bake - May 2015
bake - May 2015 - 2
bake - May 2015 - Editor's Note - A Need for Transparency
bake - May 2015 - 4
bake - May 2015 - 5
bake - May 2015 - Table of Contents
bake - May 2015 - AIB certification enhances website
bake - May 2015 - My Favorite Things
bake - May 2015 - 9
bake - May 2015 - Management - Prevention
bake - May 2015 - 11
bake - May 2015 - Labor Front - FSMA Moves Forward
bake - May 2015 - 13
bake - May 2015 - Ingredients - Blueberry Challenge
bake - May 2015 - 15
bake - May 2015 - 16
bake - May 2015 - 17
bake - May 2015 - Equipment - The Science of Fermentation
bake - May 2015 - 19
bake - May 2015 - The Scenic Route to Success
bake - May 2015 - 21
bake - May 2015 - 22
bake - May 2015 - 23
bake - May 2015 - 24
bake - May 2015 - 25
bake - May 2015 - 26
bake - May 2015 - 27
bake - May 2015 - 28
bake - May 2015 - 29
bake - May 2015 - A Buying Environment
bake - May 2015 - 31
bake - May 2015 - 32
bake - May 2015 - 33
bake - May 2015 - What's Your Sign
bake - May 2015 - 35
bake - May 2015 - 36
bake - May 2015 - 37
bake - May 2015 - Heirloom in Bloom
bake - May 2015 - 39
bake - May 2015 - Bagel Popularity
bake - May 2015 - 41
bake - May 2015 - Donut Craze Continues
bake - May 2015 - 43
bake - May 2015 - Storytelling with Sweets
bake - May 2015 - 45
bake - May 2015 - Easy, frozen, gourmet
bake - May 2015 - 47
bake - May 2015 - Cafe - Sandwich Delivery
bake - May 2015 - 49
bake - May 2015 - 50
bake - May 2015 - 51
bake - May 2015 - Products
bake - May 2015 - Product Showcase
bake - May 2015 - Classifieds
bake - May 2015 - 55
bake - May 2015 - 56
bake - May 2015 - Ad Index
bake - May 2015 - Online - BakeMag.com
bake - May 2015 - 59
bake - May 2015 - 60
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https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
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https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
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https://digital.bakemag.com/sosland/bake/bake-july-2021
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https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
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