Orange Semifreddo Recipe By Tasty

CREAMY STRAWBERRY SEMIFREDDO

Steps:

• Line an 8 x 4 inch (21 x 10 centimeters) loaf pan with plastic or use a silicone loaf pan**

ORANGE SEMIFREDDO

Steps:

• Pour orange juice into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes. Remove from heat and allow to cool, about 1 hour.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Combine egg yolks and sugar in a large bowl; beat using an electric mixer until pale and fluffy. Set aside.
• Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Fold into the large bowl with the egg yolk-sugar mixture, followed by the stiff egg whites. Fold orange-gelatin mixture and orange extract into the large bowl with the egg yolk-cream mixture.
• Pour mixture into a mold and freeze 8 hours to overnight. When it's time to serve, dip mold in hot water to loosen bottom and sides; turn out onto a serving plate. Decorate with orange wedges.

ORANGE SEMIFREDDO RECIPE BY TASTY

Steps:

• In a large bowl, whisk together all of the filling ingredients until smooth.
• Cut the oranges in half and squeeze the juice out while keeping the skin intact as much as you can.
• Fill each orange half with the filling and then freeze for at least one hour. (Placing them in small dishes on a baking tray will help keep their shape, but they will probably be fine if you don't have enough little dishes).
• Soften for 15-30 minutes at room temperature before serving.
• Enjoy!

SEMIFREDDO

Steps:

• Gather the ingredients.
• Line a 9 x 5 x 3-inch metal loaf pan with plastic wrap, leaving an overhang of several inches on all the ends. Chill the pan in the freezer. At least 20 minutes before you are ready to whip the cream , place the large bowl and the beaters of an electric mixer in the refrigerator.
• Pour the chilled heavy whipping cream and vanilla extract into the chilled bowl and whip the cream at high speed until soft peaks form, about 4 minutes. Return the bowl to the refrigerator while proceeding with the next steps.
• In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, then cook, stirring occasionally, until the sugar is completely dissolved, 3 to 4 minutes.
• In another large mixing bowl, beat the eggs on medium speed until foamy, about 1 minute. With the mixer running, slowly add the hot sugar syrup into the eggs in a thin stream. Continue beating until the mixture is very light and fluffy and feels cool to the touch, 8 to 10 minutes.
• Gently fold the chilled whipped cream into the cooled egg-syrup mixture.
• Gently fold in the cookie crumbs and chopped almonds.
• Remove the prepared loaf pan from the freezer. Spoon the mixture into the pan. Cover securely with the overhanging plastic wrap and return to the freezer. Freeze until set, at least 8 hours, preferably overnight.
• Unwrap the top of the loaf pan. Invert onto a serving plate, lift off the pan and remove the plastic wrap. Sprinkle with the additional crushed cookies, if using, and the sliced almonds. Cut into slices and serve immediately.

HAZELNUT AND ALMOND MACAROONS WITH ORANGE SEMIFREDDO

Steps:

• Make macaroons:
• Preheat oven to 200°F. Line a large baking sheet with parchment paper. Draw or trace 12 (3-inch) circles 1 inch apart on parchment and turn paper over on baking sheet.
• Put egg whites in a metal bowl set over a pan of simmering water and gently whisk constantly until barely warm. Remove bowl from heat and beat whites with a pinch of salt with an electric mixer until they just hold soft peaks. Gradually add 1/2 cup superfine sugar, beating until whites just hold stiff, glossy peaks. Fold in remaining 1/4 cup sugar, then nuts.
• Transfer meringue to pastry bag and pipe 12 rounds of meringue inside drawn circles on parchment. Bake in middle of oven until dry to the touch and crisp, about 1 1/2 hours. If macaroons are not crisp after 1 1/2 hours, turn off oven and let stand in oven 30 to 40 minutes more. Peel macaroons off parchment and transfer to a rack to cool (macaroons may stick if cooled on paper).
• Make semifreddo:
• Finely grate enough zest from oranges to measure 1 1/2 teaspoons. Squeeze 2 cups juice.
• Whisk together yolks, sugar, and potato starch in a 1-quart heavy saucepan. Gradually add juice, whisking until smooth. Cook over moderate heat, whisking constantly, until thickened and registers 170°F on an instant-read thermometer, 5 to 6 minutes. Pour through a very fine sieve into a metal bowl and stir in zest. Set bowl in a larger bowl of ice and cold water and stir occasionally until mixture is cold.
• Freeze in ice-cream maker until soft-frozen. Spread semifreddo on flat (bottom) side of 6 macaroons and top with remaining macaroons, flat sides down. Wrap each in plastic wrap and freeze until ready to serve.
• Make wine syrup:
• Remove zest from orange with a vegetable peeler, then remove any white pith from zest. Julienne zest. Squeeze 1 tablespoon juice.
• Cover zest with cold water in a small saucepan and bring to a boil. Drain in a sieve and rinse under cold water. Pat dry.
• Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
• While caramel is cooking, bring wine and zest to a boil in a small saucepan. Tilt caramel pan and carefully pour in wine with zest (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Stir in orange and lemon juices, then cool.
• Let filled macaroons soften 20 to 25 minutes at room temperature, then serve with wine syrup.