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      RECIPE TITLE "Semifreddo "
    Author: Tra Vigne Cookbook : Seasons in the California Wine Country with Michael Chiarello copyright © 1999 by Michael Chiarello. All rights reserved.

    ... more great recipes by Michael Chiarello on our GREAT CHEFS page!

    yieldsserves 1 time---difficultymoderate

    Hot, cold, sweet, bitter. For such a simple dessert, there is a lot going on here. We had semifreddo on the Tra Vigne menu for our first four years. I think people loved it because it combines adult flavors with childhood pleasures—the strong taste of good espresso and the wonderful texture of melting ice cream. It is also a "small" dessert, served in small portions, so it fits the bill when you want to indulge in "just a little something." All you need to do to make it is to fire up your espresso machine.


    1 small scoop hazelnut gelato
    1 small scoop vanilla gelato
    1 shot fresh hot espresso
    Spoonful steamed milk froth
    Equal parts unsweetened cocoa powder and powdered sugar, sifted together


    Scoop the gelato into a coffee cup or tempered glass tumbler. Pour the hot espresso over the gelato and spoon a little milk froth on top. Dust with the cocoa-sugar mix.

    HOT! We recommend:

    Tra Vigne Cookbook :  Seasons in the California Wine Country Tra Vigne Cookbook : Seasons in the California Wine Country
    Robust and unforgettable classics from renowned Napa restaurant - herb gnocci with braised lamb shanks and wild mushrooms, crunchy fritto misto with tomato vinegar and more.


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