Orange Semifreddo with Dark Chocolate
By Joe
Source: America's Test Kitchen.
Orange-scented semifreddo on a light Italian meringue, flecked with grated dark chocolate.
Always check the labels of the products you use.
Method
- 1
Line. Line the 1500 ml loaf tin with cling film leaving an 8 cm overhang and place it in the freezer. Put the 3 large egg whites into the stand mixer bowl.
- 2
Whip. Whip the 240 ml double cream to soft peaks using the stand mixer with whisk, then cover and chill.
- 3
Warm. Warm 60 ml water and 100 g caster sugar on low without stirring until dissolved for about 4 min, then boil on medium-high towards 114 °C in the small saucepan.
- 4
Whisk. When the syrup reaches 99 °C, whisk the whites on medium until frothy. Add 1 tsp of the 25 g sugar, whisk on high to soft peaks, then add the rest of the 25 g a little at a time.
- 5
Pour. At 114 °C, with the mixer on medium-high, pour the syrup in a thin stream down the side of the bowl, away from the whisk. Keep whisking until glossy, doubled and cooled to room temperature, 4-5 min, then beat in the orange zest and vanilla.
- 6
Fold. Stir in a third of the whipped cream, fold in the remaining cream with 45 g dark chocolate, spread the mixture into the tin, cover with film, and freeze at least 8 h.
- 7
Serve. Unmould the semifreddo, scatter the remaining 15 g dark chocolate over the top, slice and serve at once.
Storage
Wrap well and keep in the freezer up to 2 weeks; slice straight from the freezer with a hot, dry knife.
EU nutrition claims
- Low salt: 0.18 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 45 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
17.5 g per serving
35 % of the 50 g daily maximum · 70 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 1500 ml loaf tin
- cling film
- stand mixer with whisk
- small saucepan
- sugar thermometer
- silicone spatula
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 216 kcal |
| Protein | 2.8 g |
| Carbohydrate | 20.3 g |
| of which sugars | 18.4 g |
| of which free sugars | 17.5 g |
| Fat | 14 g |
| of which saturates | 8.7 g |
| Fibre | 0.9 g |
| Salt | 0.08 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
