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Late winter and early spring in Colorado can be unpredictable. One moment you’re enjoying sunshine and the next you’re digging out from an epic snowstorm. When we moved into our house at the end of April a few years ago, we were welcomed by eight inches of heavy, wet snow. More recently, a dramatic storm — the so-called bomb cyclone — left us with a couple of snow days and hours of shoveling. The weather here can swing from warm spring days to blustery cold in the span of a few hours, so having a little dessert that tastes like summer helps keep spirits high.
This blood orange semifreddo feels like a ray of sunshine. Semifreddo is an Italian frozen dessert that’s airy and creamy — similar to ice cream but achieved without churning. It’s an elegant, make-ahead treat that sets in the freezer for several hours and slices cleanly for serving. The bright, citrus flavor of blood orange lifts this dessert, and an optional salted almond crumble adds a crunchy contrast.
Blood oranges are typically available from late winter into spring. They are prized for their deep red flesh and a flavor that’s a little sweeter and less sharp than common oranges. If you find them, buy a few extra for garnish — their color and flavor are worth it. If blood oranges aren’t available, regular oranges make a perfectly good substitute and the semifreddo will still be delicious.
This recipe is straightforward. The custard base cooks briefly in a heatproof bowl over simmering water until it reaches a safe temperature, then is whipped until light and folded with whipped cream. There’s no ice cream maker required — a loaf pan lined with plastic wrap is all you need to set the semifreddo. If you choose to make the salted almond crumble, it takes only a short time on a baking sheet until golden and fragrant, adding nice texture to each slice.
When you prepare the custard, whisk continuously while heating so the yolks thicken evenly. Once the cooked yolk mixture has been whipped to about double its volume and cools slightly, folding in softly whipped cream preserves the airy texture that defines a true semifreddo. Transfer the mixture to the prepared loaf pan, smoothing the top. The semifreddo benefits from an overnight chill, but eight hours is usually enough to achieve firm slices.
For serving, invert the frozen loaf onto a platter and slice with a knife warmed under hot water between cuts — that helps produce neat, clean slices. Scatter the salted almond crumble over each serving for crunch and a hint of salt to balance the citrus. Garnish with thin slices or segments of fresh blood orange for color and a burst of fresh flavor. This dessert is attractive enough for guests yet simple enough for a weeknight celebration.
Variations and tips: you can add a touch more zest to intensify the orange aroma or swirl in a ribbon of marmalade for contrast. If you prefer less sweetness, reduce the sugar slightly, tasting the custard before it sets. Always use a heatproof bowl when cooking the egg yolks over simmering water and be mindful of the temperature as you reach the recommended target. The recipe includes easy steps for the optional crumble — just combine the ingredients, break them into crumbs with your fingers, and bake until golden.
Make this semifreddo the day before you plan to serve it so the flavors have time to meld and you’ll have minimal preparation on the day of your gathering. It’s a wonderful dessert that pairs the delicate creaminess of semifreddo with bright citrus and crunchy almonds — a refreshing finish for any meal.
Blood Orange Semifreddo with Salted Almond Crumble
Ingredients
Semifreddo
- 7 egg yolks
- ¾ cup sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt kosher
- ½ cup blood orange juice about 2 oranges
- 1 tablespoon blood orange zest
- 1 ¾ cup heavy whipping cream
- 2 blood oranges for serving
Salted Almond Crumble
- ½ cup flour
- ⅓ cup brown sugar
- ½ teaspoon salt kosher
- 4 tablespoon unsalted butter melted
- ⅓ cup sliced almonds
Instructions
For the semifreddo
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Line a 9 x 5 loaf pan with plastic wrap leaving a large overhang on short and long sides.
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Combine egg yolks, sugar, vanilla, salt, blood orange juice and zest in a heatproof bowl set over a saucepan of gently simmering water. Make sure the bowl is not touching the simmering water.
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Whisk continuously until the temperature reaches 160 degrees, about 5 min. Remove the bowl from the saucepan of water. Beat the mixture using an electric mixer until about doubled in volume and thick, about 5 min.
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In a separate bowl or bowl of a stand mixer, beat the whipping cream until soft peaks form. Fold in whipped cream to the egg yolk mixture.
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Transfer the mixture to the prepared loaf pan and smooth the top with a spatula. The pan will be very full. Fold the excess plastic wrap over top the semifreddo. Freeze for 8 hours or overnight.
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Remove from the pan by carefully lifting up on the plastic wrap and invert onto a platter. Using a knife dipped in hot water, cut crosswise into thick slices. Top with the salted almond crumble.
For the crumble
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Combine all crumble ingredients and use your fingers to make a crumbled mixture. Place mixture on a cookie sheet and bake at 350 degrees for about 15 minutes until golden brown.
Adapted from Epicurious.