Blood Orange & Olive Oil Semifreddo
Light, creamy, and gently citrusy, this blood orange semifreddo pairs bright winter citrus with the richness of olive oil. An elegant make-ahead dessert that feels indulgent yet fresh, perfect for special dinners or Valentines celebrations.
Ingredients
1 cup heavy cream, cold
3 large eggs, separated
½ cup granulated sugar, divided
Zest of 1 blood orange
⅓ cup fresh blood orange juice
¼ cup California Olive Ranch Chef’s Bottle Olive Oil
½ tsp pure vanilla extract
Pinch of fine sea salt
Instructions
Whip the cream
In a large bowl, whip the heavy cream to soft peaks. Refrigerate until ready to use.Prepare the egg yolk mixture
In a heatproof bowl, whisk egg yolks with half of the sugar. Set the bowl over a saucepan of gently simmering water and whisk continuously for 3–4 minutes, until the mixture is slightly thickened and warm to the touch. Remove from heat.Add flavorings
Whisk in blood orange zest, blood orange juice, olive oil, vanilla extract, and salt. Set aside to cool slightly.Whip the egg whites
In a clean bowl, beat egg whites to soft peaks. Gradually add the remaining sugar and continue beating until glossy and just stiff.Fold the semifreddo
Gently fold the whipped cream into the yolk mixture. Once combined, carefully fold in the whipped egg whites, keeping as much air in the mixture as possible.Freeze
Pour the mixture into a parchment-lined loaf pan. Smooth the top, cover, and freeze for at least 6 hours or overnight, until set.
Serve
Slice and serve straight from the freezer, or let sit at room temperature for 5 minutes for a softer texture. Finish with fresh blood orange segments, a squeeze of olive oil, and a pinch of flaky sea salt.
Tip
For the cleanest slices, dip a sharp knife in hot water and wipe dry between cuts.