How I’ve gone through my entire life (4 months of which were spent in Italy for crying out loud) without ever tasting a semifreddo, I do not know. What I do know is that now that I’ve experienced it, there’s no going back. And as someone who doesn’t own an ice cream maker, the fact that all you need to make one is a whisk and a saucepan means there are going to be a lot of semifreddos in my life from now on. Oh yes.
This recipe is inspired by a wonderful cookbook called Cooking With Flowers by Miche Bacher. It will transport you to the magical world of flowers and the myriad ways you can cook with them. Here are some of the recipes that I am dying to try: Oven-Baked Doughnuts with Lilac Cream Filling, Dandelion Fritters, Elderflower Marshmallows… and every single other recipe in the book! Miche Bacher also shows you how to make your own flower syrups, flower sugars, flower vinegars… learning how easy it is to make flower syrups inspired me to make this rose petal and coconut semifreddo.
Get the recipe at Kitchen Vignettes by Aubergine