Yuzu Semifreddo with sakesoaked strawberries and candied sesame is on the menu at the newly opened Embeya in Chicago Photo Embeya

Yuzu Semifreddo with sake-soaked strawberries and candied sesame is on the menu at the newly opened Embeya in Chicago. Photo: Embeya.

Semifreddo lightens up spring dessert menus

Restaurants increasingly opt for the half-frozen, ice cream-like treat

When Amis, the Vetri Family group’s third restaurant, opened in Philadelphia in 2010, its two sister concepts had gelato machines for making Italian ice cream. But chef and partner Brad Spence said he didn’t want a fancy gelato machine at the Roman-style trattatoria. Instead, he opted to put housemade semifreddo — the half-frozen, ice cream-like dessert — on the menu.

“I’m fascinated about creating really simple things without expensive gadget

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