Ingredients with Measurements:
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1/2 cup almond meal
- 1/2 cup heavy cream
- 1/4 teaspoon salt
Special equipment needed:
- Stand mixer or hand mixer
- 8-inch loaf pan
- Parchment paper
- Plastic wrap
Step-by-step instructions:
1. Line an 8-inch loaf pan with parchment paper, leaving an overhang on each side.
2. In a large bowl, whisk together the egg yolks and sugar until pale and creamy.
3. Add the orange juice, orange zest, and almond meal to the egg yolk mixture and stir until well combined.
4. In a separate bowl, beat the egg whites and salt until stiff peaks form.
5. In another bowl, whip the heavy cream until soft peaks form.
6. Gently fold the egg whites into the egg yolk mixture until no white streaks remain.
7. Fold in the whipped cream until well combined.
8. Pour the mixture into the prepared loaf pan and smooth the top with a spatula.
9. Cover the pan with plastic wrap and freeze for at least 6 hours or overnight.
10. To serve, remove the semifreddo from the pan using the parchment paper overhang and cut into slices.
Time:
Preparation time: 20 minutes
Cooking time: 6 hours or overnight freezing time
Temperature:
Freezer temperature
Serving size:
8 servings
Nutritional information:
Calories per serving: 250
Total fat: 14g
Saturated fat: 5g
Cholesterol: 110mg
Sodium: 90mg
Total carbohydrates: 26g
Dietary fiber: 1g
Sugar: 23g
Protein: 6g
Substitutions for ingredients:
- Almond meal can be substituted with hazelnut meal or pistachio meal.
- Orange juice can be substituted with any other citrus juice such as lemon or grapefruit.
Variations:
- Add chopped candied orange peel or chocolate chips to the mixture before freezing.
- Top the semifreddo with sliced almonds or fresh berries before serving.
Tips and tricks:
- Make sure the egg whites are beaten until stiff peaks form to ensure a light and airy semifreddo.
- Use a spatula to gently fold in the egg whites and whipped cream to avoid deflating the mixture.
- To make it easier to remove the semifreddo from the pan, lightly grease the parchment paper with cooking spray before lining the pan.
Storage instructions:
- Store the semifreddo in an airtight container in the freezer for up to 1 week.
Reheating instructions:
- Allow the semifreddo to soften at room temperature for a few minutes before serving.
Presentation ideas:
- Serve the semifreddo on a chilled plate with a drizzle of orange syrup or honey.
Garnishes:
- Top the semifreddo with fresh berries, sliced almonds, or a sprinkle of powdered sugar.
Pairings:
- Serve with a glass of chilled sweet wine such as Moscato or Riesling.
Suggested side dishes:
- Fresh fruit salad or a light green salad.
Troubleshooting advice:
- If the semifreddo is too hard to slice, let it sit at room temperature for a few minutes to soften.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Semifreddo is a traditional Italian frozen dessert that translates to "half-cold" in English.
Flavor profiles:
- The orange and almond flavors in this semifreddo create a sweet and nutty combination with a hint of citrus.
Serving suggestions:
- Serve the semifreddo as a refreshing dessert after a heavy meal.
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Region: Italian