Cointreau Semifreddo

Sweet, sticky liqueurs are ideal in puddings and in this semifreddo — meaning literally ‘semi-frozen’ in Italian — dessert it intensifies the orange flavour. When obtainable, use blood oranges to give a nice colour. You can also churn the semifreddo to an ice-cream but, if you do, double the quantity of cream.

Ingredients

  • 1 orange
  • 6 egg yolks
  • 115 g/ 4 oz caster sugar
  • 350 ml/ 12 fl oz double cream
  • 5 tbsp Cointreau
  • 1 tsp good-quality vanilla extract

For the Syrup

  • juice and grated zest of 2 oranges
  • 30 g/ 1 oz caster sugar
  • 4 tbsp Cointreau

Method

Wash the orange thoroughly, grate the zest from it, squeeze the juice and reserve both separately.

In a bowl, whisk the egg yolks with the caster sugar until pale. Put the bowl over a pan of simmering water, with the base just touching the surface, and whisk in 3 tablespoons of the double cream, the Cointreau, the juice of the zested orange and the vanilla extract. Continue whisking until you have a pourable custard consistency. Stir in the grated zest, remove the bowl and leave to cool.

Whip the remaining cream to soft peaks and fold this in. Pour into a plastic container, put on a lid and freeze until firm. How long this takes will depend on the efficiency of your freezer, but probably about 1 ½ hours.

Remove from the freezer about 10 minutes before serving in scoops. While it is softening, make a syrup by putting the juice and grated zest of the scrubbed oranges in a pan with the caster sugar and Cointreau. Bring to the boil, lower the heat and simmer for 2–3 minutes until thick. Spoon this over the semifreddo while still hot.

Loading
Loading
Loading