Orange Semifreddo with Dark Chocolate
Inspired by techniques from America's Test Kitchen.
Orange-scented semifreddo on a light Italian meringue, flecked with grated dark chocolate.
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Method
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Equipment
- 1500 ml loaf tin
- cling film
- stand mixer with whisk
- small saucepan
- sugar thermometer
- silicone spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 216 kcal |
| Protein | 2.8 g |
| Carbohydrate | 20.3 g |
| of which sugars | 18.4 g |
| of which free sugars | 17.5 g |
| Fat | 14 g |
| of which saturates | 8.7 g |
| Fibre | 0.9 g |
| Salt | 0.08 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Semifreddo
- 3 large egg whites, at room temperature
- 240 ml double cream
- 125 g caster sugar 100 g for the syrup, 25 g for the whites
- 60 ml water
- 1 tbsp finely grated orange zest
- 1 tsp vanilla
- 60 g dark chocolate, finely grated 45 g folded in, 15 g to finish
- 1
Line. Line the 1500 ml loaf tin with cling film leaving an 8 cm overhang and place it in the freezer. Put the 3 large egg whites into the stand mixer bowl.
- 2
Whip. Whip the 240 ml double cream to soft peaks using the stand mixer with whisk, then cover and chill.
- 3
Warm. Warm 60 ml water and 100 g caster sugar on low without stirring until dissolved for about 4 min, then boil on medium-high towards 114 °C in the small saucepan.
- 4
Whisk. When the syrup reaches 99 °C, whisk the whites on medium until frothy. Add 1 tsp of the 25 g sugar, whisk on high to soft peaks, then add the rest of the 25 g a little at a time.
- 5
Pour. At 114 °C, with the mixer on medium-high, pour the syrup in a thin stream down the side of the bowl, away from the whisk. Keep whisking until glossy, doubled and cooled to room temperature, 4-5 min, then beat in the orange zest and vanilla.
- 6
Fold. Stir in a third of the whipped cream, fold in the remaining cream with 45 g dark chocolate, spread the mixture into the tin, cover with film, and freeze at least 8 h.
- 7
Serve. Unmould the semifreddo, scatter the remaining 15 g dark chocolate over the top, slice and serve at once.
Storage
Wrap well and keep in the freezer up to 2 weeks; slice straight from the freezer with a hot, dry knife.
