Orange Semifreddo Recipe By Tasty

ORANGE SEMIFREDDO

Orange Semifreddo image

A rich, Italian ice cream dessert made with orange, sugar, eggs, and cream. Great to prepare for a special occasion, as you can make it a few weeks in advance if you need to. I made it for Christmas in the shape of a Christmas tree.

Provided by Crjssy

Categories World Cuisine Recipes European Italian

Time 9h23m

Yield 6

Number Of Ingredients 8

Ingredients

½ cup orange juice
1 (.25 ounce) package unflavored gelatin
2 eggs, separated
1 egg yolk
½ cup white sugar
1 cup heavy cream
1 teaspoon orange extract
1 orange, cut into wedges

Steps:

Pour orange juice into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes. Remove from heat and allow to cool, about 1 hour.
Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Combine egg yolks and sugar in a large bowl; beat using an electric mixer until pale and fluffy. Set aside.
Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Fold into the large bowl with the egg yolk-sugar mixture, followed by the stiff egg whites. Fold orange-gelatin mixture and orange extract into the large bowl with the egg yolk-cream mixture.
Pour mixture into a mold and freeze 8 hours to overnight. When it's time to serve, dip mold in hot water to loosen bottom and sides; turn out onto a serving plate. Decorate with orange wedges.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 20.7 g, Cholesterol 143 mg, Fat 16.9 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 9.9 g, Sodium 39.5 mg, Sugar 19 g

ORANGE SEMIFREDDO RECIPE BY TASTY

Orange Semifreddo Recipe by Tasty image

Here's what you need: icing sugar, mascarpone cheese, egg yolks, single cream, orange zests, orange liqueur, vanilla extract, oranges

Provided by Jordan Ballantine

Categories Desserts

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 ¾ cups icing sugar
2 cups mascarpone cheese
6 egg yolks
1 ¼ cups single cream
2 orange zests, 2 oranges
⅓ cup orange liqueur
3 ½ teaspoons vanilla extract
4 oranges

Steps:

In a large bowl, whisk together all of the filling ingredients until smooth.
Cut the oranges in half and squeeze the juice out while keeping the skin intact as much as you can.
Fill each orange half with the filling and then freeze for at least one hour. (Placing them in small dishes on a baking tray will help keep their shape, but they will probably be fine if you don't have enough little dishes).
Soften for 15-30 minutes at room temperature before serving.
Enjoy!

Nutrition Facts : Calories 613 calories, Carbohydrate 66 grams, Fat 34 grams, Fiber 4 grams, Protein 11 grams, Sugar 56 grams

LEMON SEMIFREDDO WITH ORANGE AND MANGO SALAD

Lemon Semifreddo with Orange and Mango Salad image

Provided by Anne Burrell

Categories dessert

Time 5h35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup sliced almonds, toasted
2 cups heavy cream
1 1/4 cups sugar, plus 1 tablespoon
8 egg yolks
1/2 cup lemon juice
3 lemons, zest finely grated
Pinch salt
3 oranges, supremed, plus the juice
1 mango, cut into small cubes
10 mint leaves, cut into chiffonade

Steps:

Line a loaf pan with plastic wrap. Be sure to leave plenty of plastic around the edges so they can be folded over to cover the top. Put the almonds in the bottom of the prepared pan in an even layer (this will eventually become the top, so make it look pretty!). Reserve.
Whip the cream with a whisk or an electric beater until it forms medium peaks. Refrigerate until ready to serve.
Bring a saucepan with about 1-inch of water to a boil, over low heat. In the metal bowl of a stand mixer, combine the 1 1/4 cups of sugar, egg yolks, lemon juice and zest and the pinch of salt. Whisk to combine. Put the metal bowl on the saucepan, and reduce the heat under the saucepan so the water is just at a simmer. Whisk the egg mixture until it gets very light and fluffy, this will take about 4 to 5 minutes. For an insurance policy you can take the temperature of this mixture. It should be about 165 degrees F on an instant-read thermometer. Put the mixer bowl on the mixer and beat with the whisk attachment until the mixture has doubled in volume and the bottom of the bowl is cool when touched.
Fold in the reserved whipped cream in increments. Do this gently but quickly. When it is a homogeneous mixture, pour it into the prepared loaf pan. Fold the plastic over the top and transfer to the freezer. Freeze at least 4 to 5 hours, but this can be done overnight or up to a couple days in advance.
Combine the oranges, mangoes, mint and remaining 1 tablespoon of sugar in a small bowl. Let the mixture macerate for about 1 hour before serving.
To serve:
Remove the loaf pan from the freezer and open the plastic. Turn the semifreddo out of the loaf pan to a serving platter and remove the plastic. With hot knife, slice the semifreddo into 1-inch slices and garnish with the orange/mango salad.
So refreshing!

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