Description
These Cranberry Orange Semifreddo Hearts are a refreshing and elegant dessert that combines the tartness of fresh cranberries with the bright, citrusy flavor of orange. Perfect for Valentine’s Day or any special occasion, this semifreddo is creamy, light, and absolutely delicious. Served in heart-shaped molds, it’s a sweet, cool treat that will impress your guests!
Ingredients
Scale
For the Semifreddo:
- 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
- 1/2 cup fresh cranberries, chopped (or whole, depending on your preference)
- 1/4 cup powdered sugar (for sweetening the cranberries)
For Garnish (optional):
- Fresh mint leaves
- Additional cranberries
- Orange zest or slices
Instructions
- Prepare the Cranberries:
In a small bowl, combine the chopped fresh cranberries and powdered sugar. Stir to coat and set aside. Let them sit for at least 15 minutes to macerate, which will help soften the cranberries and bring out their sweetness. - Make the Semifreddo Base:
In a medium saucepan, heat the heavy cream and milk over medium heat until it begins to steam but not boil. - Whisk the Egg Yolks:
In a separate bowl, whisk the egg yolks and granulated sugar until they become pale and slightly thickened. Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly to temper the eggs. Gradually whisk in the rest of the warm cream mixture. - Cook the Mixture:
Return the egg and cream mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and reaches a custard-like consistency (about 5-7 minutes). Be careful not to let it boil. - Add Orange Flavor:
Remove from the heat and stir in the vanilla extract, fresh orange juice, and orange zest. Let the mixture cool to room temperature. - Whip the Cream:
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled custard mixture until well combined and smooth. - Assemble the Semifreddo:
Carefully fold in the macerated cranberries, being gentle to keep the mixture light and airy. Pour the mixture into heart-shaped molds (or any molds you prefer) and smooth the top. - Freeze the Semifreddo:
Cover the molds with plastic wrap or a lid and freeze for at least 4 hours or until firm. If using individual molds, allow them to freeze for longer to ensure they set completely. - Serve:
To serve, gently remove the semifreddo from the molds by running warm water over the outside of the molds for a few seconds. Garnish with fresh mint leaves, additional cranberries, and orange zest or slices. Serve immediately and enjoy!
Notes
- This dessert works well with a variety of molds; silicone molds are ideal for easy removal.
- You can make this dessert up to 2 days in advance, allowing you to prepare it ahead of time for your celebration.
- For an extra citrusy twist, you can add a tablespoon of orange liqueur like Grand Marnier to the custard mixture.
- If fresh cranberries are unavailable, you can use frozen cranberries, but ensure they are fully thawed and drained before using.
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 4 hours minimum
- Category: Dessert
- Method: Freezing, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 semifreddo heart
- Calories: 220
- Sugar: 21g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 125mg