Strawberry Semifreddo
To round out an intimate Easter dinner with elegant simplicity, one can do no better than the classic Italian semifreddo. At first glance, the name seems contradictory, since it means "partly cold (frozen)" and yet the thing is actually completely frozen.
The usual explanation is that the light, mousse-like texture remains soft even when frozen solid, and doesn't feel quite as cold in the mouth as gelato, sorbet, or ice cream. Read More