Alastair Little, Richard Whittington

Cointreau Semifreddo

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Daily Mail Modern British Cookbook
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

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</

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 cr