Description
Cranberry Orange Semifreddo Hearts are a delightful Italian-inspired frozen dessert featuring a creamy, airy base infused with tangy cranberry and bright orange flavors. This no-bake treat combines whipped cream, a smooth cranberry-orange sauce, and a crunchy cookie base, all molded into charming heart shapes perfect for special occasions or festive gatherings.
Ingredients
Scale
Fruit Sauce
- 1 cup cranberries (fresh or frozen)
- 1/4 cup orange juice
- 2 tablespoons granulated sugar
- 1 teaspoon orange zest
Egg Mixture
- 3 large egg yolks
- 1/3 cup granulated sugar (divided; 1/3 cup total, 2 tablespoons used in sauce above)
- 2 tablespoons water
- 1 teaspoon vanilla extract
Semifreddo Base
- 1 1/4 cups heavy cream
- 1/2 cup crushed ladyfingers or shortbread cookies
Instructions
- Prepare Cranberry Orange Sauce: In a small saucepan, combine cranberries, orange juice, 2 tablespoons of sugar, and orange zest. Cook over medium heat for 8–10 minutes until cranberries burst and the mixture thickens. Remove from heat and let cool completely. Once cooled, blend or mash into a smooth sauce and set aside, reserving a few tablespoons for garnish.
- Make the Egg Mixture: In a heatproof bowl, whisk together egg yolks, remaining sugar, and water. Place the bowl over a pot of simmering water to create a double boiler. Whisk constantly for 4–5 minutes until the mixture thickens and becomes pale. Remove from heat and stir in vanilla extract. Allow it to cool completely.
- Whip the Cream: In a large bowl, whip the heavy cream until stiff peaks form, creating a light and airy texture.
- Combine Base Ingredients: Gently fold the cooled egg mixture into the whipped cream until well combined to maintain the airy texture.
- Incorporate Cranberry Sauce: Swirl the cranberry-orange sauce into the semifreddo mixture, reserving some sauce for garnish on serving.
- Assemble the Semifreddo: Spoon the mixture into silicone heart molds or a lined loaf pan. Sprinkle crushed ladyfingers or shortbread cookies over the base and press gently to create a crunchy bottom layer.
- Freeze: Place the mold or pan in the freezer for at least 6 hours or overnight until firm.
- Serve: To serve, gently unmold the semifreddo hearts and drizzle with the reserved cranberry sauce for an elegant finish.
Notes
- Silicone molds make it easy to release the semifreddo in perfect heart shapes, but a loaf pan works just as well if sliced.
- For added texture and flavor, fold in chopped candied orange peel or white chocolate chips into the semifreddo mixture before freezing.
- Ensure eggs are fresh and properly cooked in the double boiler to avoid any food safety concerns.
- Can be made a day ahead and stored in the freezer wrapped tightly to maintain freshness.
