Description
This Cranberry Orange Semifreddo Hearts recipe is a delightful frozen Italian dessert perfect for festive occasions or a refreshing treat. It combines the creamy richness of heavy cream and egg yolks with the bright, tangy flavors of fresh orange juice and cranberries, enhanced by vanilla and a touch of citrus zest. Presented in charming heart shapes, this semifreddo offers a perfect balance of sweet, tart, and creamy textures.
Ingredients
Scale
Base Mixture
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup fresh orange juice
- Zest of 1 orange
Cranberry Mixture
- 1/2 cup fresh cranberries, chopped or whole (your preference)
- 1/4 cup powdered sugar (for sweetening the cranberries)
Garnish
- Fresh mint leaves
- Additional cranberries
- Orange zest or orange slices
Instructions
- Prepare the Cranberries: In a small bowl, toss the fresh cranberries with powdered sugar to sweeten them. Set aside to allow the sugar to slightly dissolve and coat the berries.
- Make the Base Mixture: In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened. In a saucepan, gently heat the milk and half of the heavy cream, then slowly temper the warm milk into the egg yolk mixture while whisking constantly to prevent curdling.
- Cook the Custard: Return the combined mixture to the saucepan and gently cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract, orange juice, and orange zest. Allow the custard to cool completely.
- Whip the Cream: In a separate bowl, whip the remaining heavy cream to soft peaks. Gently fold the whipped cream into the cooled custard mixture to create a light and airy semifreddo base.
- Combine with Cranberries: Fold the sweetened cranberries into the semifreddo mixture carefully, distributing them evenly without breaking them up too much.
- Mold and Freeze: Pour the mixture into heart-shaped molds or a suitable container. Cover tightly with plastic wrap and freeze for at least 6 hours or overnight until firm.
- Serve: To serve, unmold the semifreddo hearts onto plates. Garnish with fresh mint leaves, additional cranberries, and a sprinkle of orange zest or thin slices of orange for an elegant presentation. Serve immediately to enjoy its creamy, refreshing texture.
Notes
- For best results, use fresh, ripe oranges for juice and zest.
- You can adjust the sweetness of the cranberries by adding more or less powdered sugar according to your taste.
- Ensure the custard is fully cooled before folding in the whipped cream to maintain the light texture.
- Semifreddo should be served straight from the freezer as it softens quickly at room temperature.
- Substitute heavy cream with a dairy-free alternative to make the recipe lactose-free, though texture may vary.
