Blood Orange Semifreddo Recipe

Prepare Blood Orange Juice

Juice the blood oranges and strain the juice to remove any seeds or pulp. Measure out approximately 1 cup of juice.

Make the Egg Yolk Mixture

In a medium bowl, whisk together the egg yolks and 3 tablespoons of granulated sugar until the mixture is pale and creamy. Gradually add the blood orange juice while whisking continuously.

Heat the Mixture

Transfer the egg yolk mixture to a saucepan over low heat. Stir constantly until the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool.

Whip the Cream

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled egg yolk mixture until well combined.

Make the Meringue

In a clean bowl, beat the egg whites until soft peaks form. Gradually add the cup of sugar while continuing to beat until the mixture is glossy and holds stiff peaks. Add the almond extract and mix gently.

Combine Mixtures

Gently fold the meringue into the blood orange and cream mixture. Be careful not to deflate the meringue while mixing.

Prepare the Mold

Line a loaf pan with plastic wrap, leaving enough overhang to cover the top of the semifreddo. Pour the mixture into the prepared pan and smooth the top.

Freeze

Cover the semifreddo with the overhanging plastic wrap and freeze for at least 6 hours, or until firm.

Serve

Once frozen, remove the semifreddo from the mold by lifting the plastic wrap. Slice and serve garnished with blood orange zest and sliced almonds.