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by Liren Baker

Liren Baker is the voice behind the blog Kitchen Confidante, where she shares taste and inspiration in the kitchen. Inspired by the beauty of food, what it represents, what it invokes, and what we can create out of it, she shares recipes and images that remind her of her heritage, her childhood in New York, and the vibrant culinary culture she has learned to embrace in the San Francisco Bay Area, where she currently lives.

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  • Photo Credit: Liren Baker
  • The first time I heard the word 'semifreddo', it was from the honeyed tongue of English food writer and television personality, Nigella Lawson. Hearing her mesmerizing description of a dessert that sounded much like a simplified ice cream, without the hassle of a churner, was as enticing as the idea itself. I naturally had to try it for myself and so started a love affair with semifreddo.
  • Photo Credit: Liren Baker
  • If you are a lover of ice cream and have never heard of a semifreddo, you are in for a treat. The Italian dessert is translated as "half cold" and can include semi-frozen desserts such as ice cream cakes and custards. I wanted to see if I could lighten it up to emulate frozen yogurt for a quick, less guilty dessert.
  • Photo Credit: Liren Baker
  • Greek yogurt infused with creamy honey is folded into sweet whipped cream and comes together as an elegant dessert that takes hardly any effort at all. The best part of it all is that you can do this days in advance, so if you are entertaining, that makes one less thing to worry about. And your guests will be never know how easy it really is!
  • Photo Credit: Liren Baker
  • Honey Yogurt Semifreddo

    Serves 6


    1. 14 oz Greek yogurt (2%)
    2. 1/2 cup honey, plus additional for serving
    3. 2 cups heavy cream
    4. 1/2 cup confectioners sugar
    5. 1/2 cup crushed pistachios


    Whisk together the yogurt and honey until blended and smooth. In the bowl of an electric mixer , using the wire whisk attachment, whip the heavy cream and sugar until you have whipped cream with stiff peaks. Gently fold in the honey yogurt with a spatula. Divide the mixture into 6 ramekins, smooth the tops, and cover with plastic wrap. Place in the freezer for at least 4 hours, or until the semifreddos are firm. This may be done one or two days in advance.

    When ready to serve, dip each ramekin into a bowl of hot water. Slide a thin knife or spatula along the edges and invert over a serving dish. Smooth the semifreddo if necessary. Serve with a drizzle of honey and pistachios.


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