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Cranberry Orange Semifreddo Hearts Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes (for egg yolk mixture)
  • Total Time: 6 hours 40 minutes (including freezing time)
  • Yield: 6-8 heart-shaped servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This delightful Cranberry Orange Semifreddo Hearts recipe offers a refreshing and elegant frozen dessert perfect for any special occasion. Combining the tangy brightness of fresh cranberries and zesty orange with a creamy, airy texture, these heart-shaped semifreddos are both visually charming and deliciously satisfying. The dessert requires no baking and uses simple ingredients, making it accessible for home cooks seeking a sophisticated treat.

Ingredients

Scale

Semifreddo Base

  • 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
  • 1/4 cup powdered sugar (for sweetening the cranberries)

Garnish

  • Fresh mint leaves
  • Additional cranberries
  • Orange zest or slices

Instructions

  1. Prepare Cranberries: In a small bowl, toss the fresh cranberries with powdered sugar until they are evenly coated. Set aside to macerate, allowing the natural tartness to mellow and flavors to blend.
  2. Make Egg Yolk Mixture: In a heatproof bowl, whisk together the egg yolks, granulated sugar, fresh orange juice, and orange zest until smooth. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and reaches about 160°F (71°C) to safely cook the yolks. Remove from heat and stir in the vanilla extract.
  3. Whip Cream: In a separate chilled bowl, whip the heavy cream and whole milk together until soft peaks form. Be careful not to overwhip; the mixture should be light and airy.
  4. Combine Mixtures: Gently fold the whipped cream mixture into the cooled egg yolk mixture, blending until smooth and fully incorporated. Then fold in the sugared cranberries, distributing them evenly throughout.
  5. Fill Molds: Spoon the semifreddo mixture into heart-shaped silicone molds, smoothing the tops. Tap the molds gently on the counter to remove any air bubbles.
  6. Freeze: Place the filled molds into the freezer and freeze for at least 6 hours, preferably overnight, until the semifreddo is firm but creamy.
  7. Unmold and Garnish: To serve, briefly dip the molds in warm water to loosen the semifreddo hearts, then carefully remove them. Garnish with fresh mint leaves, additional cranberries, and orange zest or slices for an attractive presentation.

Notes

  • Use fresh, high-quality ingredients for the best flavor.
  • If fresh cranberries are not available, frozen cranberries can be used but may alter texture slightly.
  • For a smoother texture, consider straining the egg yolk mixture after cooking.
  • Be patient while whipping cream to avoid over whipping.
  • Semifreddo can be stored in the freezer for up to 3 days but is best enjoyed fresh.
  • Ensure molds are silicone or freezer-safe for easy unmolding.

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Find it online: https://comfortkitcheneats.com/cranberry-orange-semifreddo-hearts-recipe/