Paleo Blood Orange Semifreddo
It’s been a busy couple of days here and to those people who check this on Thursdays, sincere apologies for not having updated it earlier. This recipe should make up for it- fast and easy. Blood Oranges are coming into season- exports from the home land- so thrilled The overall flavor is almond with subtle orange notes. You could substitute any juice you’d like, but stay away from lemon and lime for technical reasons. Cranberry and pomegranate would work well.
A semifreddo is an Italian dessert that that’s traditionally made with sugar, eggs and milk. It points to parts of a whole, meaning that there is ice cream or mousse (something soft) amid something firmer. Hence the term “half-frozen.” Omitting the sugar is relatively easy. In fact, whole recipe is relatively easy, and the toughest part of making a traditional Paleo semifreddo is making sure you already have refrigerated coconut milk- which we didn’t. So, a second substitution of almond milk was in order.
Ingredients: 1/2 tsp Paleo Butter, 2 Tbsp gelatin powder, 3/4 cup almond milk, 1/3 cup fresh squeezed Blood Orange juice (or use Cara Cara oranges which are also sweet and easy to find), 1 Tbsp almond extract, 1 Tbsp vanilla extract, dash sea salt, 3 egg yolks, 1 Tbsp coconut palm sugar
In a small saucepan, add the Paleo Butter, almond milk, Blood Orange juice, almond extract, vanilla extract, salt, egg yolks and coconut sugar. Basically everything except the gelatin. Whisk on low heat until everything is incorporated. Quickly whisk in the gelatin. You could also take it off the heat and add it to a blender to get it smoother, if you wanted to, but it’s not necessary and the texture stay smooth. Simmer until warm, but not hot. The eggs will curdle if it heats too much. Pour into a mason jar or ramekin and refrigerate until firm. To make it firm up faster, use the freezer.