Sunday 28 February 2010

Orange Semifreddo

I was watching Italian TV the other day, and i saw a recipe for a simple orange semifreddo. The program is ‘La Prova del Cuoco’, which is the equivalent of ‘Ready, Steady, Cook’, and the recipe is from Susanna Badii. I am usually not particularly fond of fruit desserts - I rather prefer high calorie ones - argh! But I had plenty of oranges so I decided to give it a try. Here you go...

Per leggere la ricetta in Italiano andare al fondo del Post


Ingredients


  • Egg yolks, 4
  • Egg whites, 4
  • White sugar, 7 Tbs
  • Oranges, juice and grated zest of 3 medium organic oranges
  • Lemon, juice and grated zest of 1 organic lemon
  • Gelatin leaves, 8g
  • Whipping Cream, 400 g
  • Orange slices to decorate




Method

Soak the gelatin leaves in cold water and set aside.

Separate the egg yolks from the whites and whip the whites until stiff peaks. Set aside (preferably in the fridge).

Whip the cream until thick and set aside (preferably in the fridge).

Beat the egg yolks with the sugar in a bowl over a saucepan of gently simmering water, until the mixture is pale and thick (I used an electric whisk). While whisking, gradually incorporate the zest and the juice of three oranges and one lemon.

Remove from the heat and let cool down a bit.

Squeeze the gelatin leaves and stir into the egg mixture until dissolved. Transfer to the fridge until cold.

When cold, gently fold in the whipped cream and the whipped egg whites (with upwards movements).

Pour the mixture into a mould or into single sized ones, and transfer into the freezer for at least 4 hours before serving.

Decorate with orange slices.


Spumone alle Arance

Adattato da una ricetta di Susanna Badii.

Ingredienti

  • Uova intere, 4
  • Zucchero, 7 cucchiai
  • Arance, succo e scorza grattugiata di 3 arance
  • Limone, succo e scorza grattugiata di 1 limone
  • Gelatina in fogli, 8g
  • Panna da montare, 400 g
  • Fette di arancia per decorare


Procedimento

Mettere a bagno la gelatina in una ciotola con acqua molto fredda.

In una ciotola a bagno maria montare i tuorli con lo zucchero, accertandosi che la ciotola non sia a contatto con la pentola che contiene acqua calda. Incorporare a poco a poco il succo e le scorze grattugiate di tre arance e di un limone. Far gonfiare per almeno 10 minuti.

Far raffreddare.

Strizzare bene la gelatina, aggiungerla al composto e mescolare con cura in modo che la gelatina si sciolga completamente. Riporre in frigo di nuovo e far raffreddare.

In due ciotole diverse montare la panna e gli albumi.

Prendere il composto lavorato precedentemente dal frigo ed incorporarvi prima la panna montata e poi gli albumi, sempre con movimenti dall’alto verso il basso.

Versare in uno stampo di metallo e trasferire in freezer per almeno 4 ore prima di servire.

Decorare con fette d’arancia.

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7 comments:

  1. I can get La Prova Del Cuoco here in the states too - but I missed that episode. thanks for posting this delicious looking semifreddo.

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  2. That looks delicious! Thanks for posting that, I love semifredo and it's perfect for those of us that are deprived of icecream makers. Laura have you thought about joining Daring Bakers? I'd love to see what you do with some of the challenges, I think you are a really talented baker :)

    ReplyDelete
  3. Hi Lisa, I heard about Daring Bakers... I'll have a look at their website. Thank you, you are always so sweet x

    ReplyDelete
  4. This looks delicious too, and also the recipe for Orange Buns.

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  5. Thank you so much for sharing your recipe I really appreciate it! This look really delicious!
    I never use a gelatin leaf before so I was wondering how do you measure 8 if they are in leafs? If the gelatin left is 3 grams per leaf do you add 3 leaf to get 8g?

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