Recipe: Blood Orange SemiFreddo

Semi Freddo literally translates to ‘half cold’. Imagine a much tastier, less full of crap version of the vienetta, melted and without the weird waxy chocoloate and you’re half way there. It’s supposed to be a bit melty when eaten, so if the people your eating it with ask why it’s a bit messy, look at them as if they’re chumps and tell them what semifredo means in Italian.

Ingredients:

1 large egg

4 large egg yolks
2 Blood Oranges
300 ml double cream
25 grams Roasted Hazelnuts
4 sprigs fresh mint
2 Table Spoons Frangellico 
100g icing sugar

Serves  6 - 8

For the Semifreddo

Double line a standard bread tin with cling film, leaving a 2 inch overhang on each side. It doesn’t have to be a bread tin, could be a bit of tupperware your nans rivita tin, just something that you can pour into and set the shape of. We're using terrine moulds because that what we have, and they give ours a nice shape.

Get a saucepan, fill it halfway with water bring it to the boil. This will form your ‘bain marie’ so make sure the saucepan is OK to take the bowl without it falling in.

Separate the egg yolks and whites, leaving the whites aside for later. Find yourself a sieve, place it over your mixing bowl with the egg yolks, pour half the sugar into the sieve and work the together. Whip up the eggs n sugar til a pasty consistency. Place your bowl onto the saucepan of water let it heat for just a few mins. Do not let the eggs cook, it should be a nice paste like consistency. Remove from the boiling pan and whisk in the last lot of the sugar.

In another bowl, beat the cream until soft and ribbony, add egg whites and mix until it looks like a cloud. (You should able to turn this mix upside down and it wont fall out the bowl).

Add both mixtures together. Cop your blood oranges and grate the zest into the mix (Save a touch of zest for the garnish). Add a couple table spoons of Frangelico and take a swig for yourself for doing some baking. 

Fold the mixture together gently. Nice and gentle so it keeps the air in. When thoroughly binded pour into the double lined tin of your choosing. Fold the excess cling film over the top and pop it in the freezer for a few hours. Done. 

For the Garnish

Take a Blood orange, hold firmly and slice skin off. Take 4 - 6 segments. Dice. Place along the top of the Semifreddo.

Take a handful of  hazelnuts, stick them oven until they are browned off. Place on chopping board, crush with the flat edge of a knife.

Remove the leaves from the mint stalks and finely chop.

To serve

Remove the Semifreddo from the freezer, unfold the clingfilm covering the top and turn upside down onto your serving plate. Remove the tin. If you had a pinky orange plate that would look ace.

Take the finely chopped mint leaves and sprinkle over Semifreddo. Do the same with your left over orange zest and crushed hazelnuts. Now you have yourself a proper little dessert. 

Additions to make this even better are simple – you can melt chocolate and pour over so it sets, you can make syrups and do a similar things – we used to make a really boozy sauce with brown sugar and orange juice and pour it on warm so that it aids the melt of the fredo. It’s up to you how you want to do it,  if you need any help, shout us on kitchen@forzawin.com or on twitter (@forzawin)