The Foodist: Cranberry and Orange Semifreddo
Semifreddo means half frozen in Italian. This cranberry and orange semifreddo is rich and creamy, with a sweet tang from the brandy, apple, and Orange Cranberry sauce. Be careful with the eggs as there is always a risk of salmonella. When we make this here at Mezzacello, we use eggs fresh from the coop. This dessert was a favorite of Rick’s that his mom always made, and here we have updated it.
Rick really loves to experiment with this basic recipe. Use whatever sweet or savory flavors you want; the physics of semifreddo are the same, generally speaking. To be safe, don’t add really watery mixtures as it will diminish the creamy texture of the dish — which is the real delight here! We have also made this dish and packed it into charming molds that we freeze. Rick highly encourages you to try the spring form pan first!
- 2 cups heavy cream
- 3/4 cup room temperature egg whites
- 1/2 cup white sugar
- 1–3/4 cups Cranberry Sauce (Recipe Here)
- Cut a piece of parchment paper to fit the bottom of a 10 inch springform pan.
- In a large bowl or bowl of a stand mixer, beat the cream on high with the whisk attachment or hand mixer. Beat until fluffy peaks are formed.
- In a large, clean, dry bowl, beat the egg whites until soft peaks are formed. Add the sugar slowly while beating and beat until you see shiny, stiff peaks.
- Fold the egg whites into the whipped cream and then fold the cranberry sauce in.
- Spoon the semifreddo mixture into the springform pan and smooth out the top evenly with a spatula.
- Cover the pan with plastic wrap and freeze for at least 4 hours, preferably overnight.
- Allow semifreddo to thaw for about 5-10 minutes before slicing.
Let us know in the comments if this recipe made you the hero of your family like it has ours! This is hands down one of my favorite treats of the year! Cheers!