Semifreddo is an Italian dessert that translates to "half frozen." Chef Hegsted's semifreddo is an elevated version of the dessert, which typically has a mousse-like texture and interplaying flavors. He starts by incorporating Laura Chenel Original Log, Fresh Goat Cheese pillows or Spreadable Goat Cheese with heavy cream, vanilla, rose water, honey and champagne. Frozen and partially thawed before serving, the semifreddo is plated with shortbread "crackers," champagne strawberries, rhubarb jelly, and a dusting of pink peppercorns.

Recipe courtesy of Chef ADAM HEGSTED, Executive Chef / Owner - Eat Good Group/Wandering Table

Laura Chenel Goat Cheese Semifreddo


For Plating:

  • 1 tube prepared semifreddo
  • 4g cracked pink peppercorns, plus more for garnish
  • 3 shortbread crackers
  • 56g champagne strawberries
  • 28g rhubarb jelly

Laura Chenel Semifreddo:

  • 226g heavy cream
  • 226g Laura Chenel goat cheese
  • 4g vanilla extract
  • 1g rose water
  • 6 eggs
  • 226g honey
  • 28g champagne
  • 1g salt

Shortbread “Crackers”:

  • 340g unsalted butter, room temperature
  • 226g granulated sugar
  • 4g vanilla extract
  • 453g pastry flour
  • 1g salt
  • Sea salt, for garnish

Champagne Strawberries:

  • 226g strawberries, stems trimmed
  • 4g granulated sugar
  • 1g salt
  • 113g champagne

Rhubarb Jelly:

  • 2267g rhubarb stalks, cut into 1-inch pieces
  • 907g granulated sugar
  • 453g honey
  • 170g liquid fruit pectin


  1. First, prepare the rhubarb jelly (recipe follows).
  2. Next, prepare the goat cheese semifreddo (recipe follows).
  3. After that, prepare the shortbread “crackers” (recipe follows).
  4. Before serving, prepare the champagne strawberries (recipe follows).
  5. To begin assembly, roll the prepared semifreddo goat cheese in the pink peppercorns. Slice off two slices with a warm knife. Lay semifreddo on a plate, then slice a few pieces on the end and fan them out to give the appearance of a cheese plate.
  6. Set crackers in row next to semifreddo. Place strawberries on opposite side. Place quenelle of rhubarb jam next to the strawberries. Garnish with micro sorrel and more crushed pink peppercorns.

Rhubarb Jelly Preparation:

  1. Chop the rhubarb in a food processor. Line a strainer with cheesecloth and place over a bowl.
  2. Place rhubarb in strainer and let stand for 30 minutes or until liquid measures approximately 850g. Pour the juice into a stainless steel pot and add sugar and honey.
  3. Bring to a boil over high heat, stirring constantly. Add pectin and then bring to a full rolling boil. Boil for 3-4 minutes, stirring constantly. Remove from the heat; let stand a few minutes. Skim off foam.
  4. Place into a heatproof container and chill completely, at least 8-12 hours. Set aside until ready to use.

Goat Cheese Semifreddo Preparation:

  1. Create 10 tubes with acetate or wax paper, 4-inch tall by 1½-inch in diameter, using tape to form. Place the tubes onto a pan covered with parchment or acetate, ensuring the bottoms are flat and taped to bottom pan.
  2. Combine the cream, goat cheese, vanilla, and rose water in the bowl of a stand mixer fitted with a whisk attachment. Whip until stiff peaks form. Refrigerate and cool until needed.
  3. Combine whole eggs, champagne, honey, and salt in a stainless bowl.
  4. Over a water bath on a low simmer, whisk mixture until it becomes thick, like pancake batter, between 148ºF and 158ºF.
  5. Transfer the mixture into the bowl of a stand mixer and whip until doubled in size.
  6. Working by hand, gently fold in half of the prepared whipped cream mixture. Once combined, repeat with remaining amount of mixture and mix until combined. Do not overmix.
  7. Place mixture into a piping bag and squeeze into the prepared tubes, filling them equally.
  8. Place into freezer for at least 12 hours.

Shortbread “Crackers” Preparation:

  1. Preheat the oven to 350ºF.
  2. In the bowl of a stand mixer fitted with a paddle, mix together the butter and sugar until they are just combined. Add the vanilla and mix until combined.
  3. In a separate bowl, sift together flour and salt and then add them to the butter mixture. Mix on low speed until the dough starts to come together.
  4. Transfer the dough to a floured surface and shape it into a flat disk. Wrap in plastic and chill for 30 minutes.
  5. Roll the dough ½-inch thick and cut into a cracker shape, either round or squares. Place the cookies on a lined sheet pan and sprinkle with sea salt.
  6. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

Champagne Strawberries Preparation:

  1. Combine all the ingredients and transfer to a sealable container that will hold gas (mason jar or iSi whip).
  2. Seal the container and transfer to the refrigerator to chill until ready to use. If extra sparkling is needed or desired, add one charge to the iSi whip.
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