Semifreddo With Spicy Citrus Sauce
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About Semifreddo With Spicy Citrus Sauce
Semifreddo is a classic Italian dessert, known for its luxurious, semi-frozen texture that melts delightfully on the tongue. This version elevates the traditional treat by pairing it with a vibrant Spicy Citrus Sauce, creating a beautiful harmony of flavors and sensations.
The creamy sweetness of the semifreddo blends effortlessly with the sauce’s zesty tang and subtle heat, offering a perfect balance of sweet, spicy, and tangy notes. It’s a refreshing and sophisticated dessert that promises to impress at any gathering, making each spoonful a memorable experience.
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Recipe Time & More
Ingredients
- 1 Eggs (for semifreddo)
- 4 Egg Yolk
- 100 gm Honey
- 300 gm Heavy Cream
- 300 ml Heavy Cream
- 1 tsp Vanilla Extract
- 3 tbsp Butter (or sauce for sauce)
- 50 gm Honey
- 1 Orange
- 1/2 Lemon
- 5 slices Apple
- 1 tsp Cinnamon
- 1 tsp Cinnamon
- 1 tsp Chilli Powder (Mirch)
- 1/2 tsp Salt (or as per taste)
- 5 Almonds
- Water
- 100 gm Sugar (for honeycomb)
- 50 gm Honey
- 3/4 tsp Soda (or salt salt)
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Instructions
- For Semifreddo: Whip the cream with vanilla extract untill thickened, stop before stiff peaks. Reserve for later.
- Mix yolks, egg and honey. Place it on a double boiler and beat with electric blender until pale yellow and becomes a thick cream like texture. Strain it to remove any solid particles in it.
- Let it cool. Then fold in to the whipped cream in two parts. Brush a loaf pan with oil and Cling wrap it to get the semifreddo out easily. Pour the cream in the pan and set it in freezer for 8 hrs.
- Honeycomb crumbs: In a heavy bottom pan, place sugar and honey. Give it a mix and let the sugar melt and start to brown. Now look for a golden brown colour. Remove from stove top and add soda salt.
- Pour it on a lined tray. Let it cool and break it into pieces and reserve.
- Spicy Citrus Sauce: In a heavy bottom pan, melt butter. Mix in honey, chilli, cinnamon, 3 orange rind, juice of the orange and half lemon. Bring to boil add apple slices and almonds. Let the apple cook until it is fully glazed with the sauce.
- Remove apples and nuts. Add 1/2 glass of water to the sauce. Let it boil and thicken. The best part is plating. Slice a semifreddo, put it in centre. Line the honeycomb crumbs,apple,nuts. Sauce as dots, rind on top of Semifreddo.
Recipe Notes
Additional Tips
- For extra textural contrast, fold in finely chopped toasted pistachios or salted almonds into the semifreddo mixture just before pouring it into the mold.
- If you prefer a spicier kick in your citrus sauce, infuse the sauce with a split fresh chili or add a pinch of cayenne pepper while simmering, then strain before serving for a smooth finish.
- To achieve clean, elegant slices when serving the semifreddo, dip a sharp knife in hot water and wipe it dry between cuts—this helps maintain the delicate texture without dragging or crumbling.
- Leftover semifreddo can be stored tightly wrapped in the freezer for up to a week; just let it sit at room temperature for 5-10 minutes before serving to regain its creamy, sliceable consistency.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 389kcal | Carbohydrates: 40g | Protein: 11g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 1mg | Sodium: 142mg | Fiber: 4g | Sugar: 35g
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This looks so good! Appreciate the share.
This is exactly what I was looking for!
This is amazing! Excited to make it.
I just love the plating of this dish…and quite unique.
I’m eager to make this recipe!