This part frozen summer dessert is so quick to do and just the thing with mini waffles
Here at Country Homes & Interiors we’re big fans of quick and easy desserts. Semifreddo fits the bill as you don’t need an ice cream maker to do it just an electric hand whisk and it ticks all the boxes on a hot day. It freezes wonderfully in a container and you can serve it either in scoops or turned out onto a serving plate and sliced. This recipe has a lovely zingy zip to it with the addition of home made candied peel.
3 free range eggs
2 free range egg yolks
100g caster sugar
500ml double cream
3 tablespoons homemade candied citrus (see below), mini waffles and edible flowers, to serve
Combine the eggs, yolks, and sugar in a heatproof bowl and place over a pot of simmering water. Whisk the mixture with an electric hand whisk on a high speed for about 5 minutes, until it turns into pale yellow ribbons and has thickened. Turn off the heat and place the bowl with the egg mixture over a bowl filled with iced water to cool. Pour the cream into a large bowl and beat until thick and soft peaks form. Fold the cooled egg mixture through the cream until thoroughly incorporated. Fold in the candied fruit and pour into a clean bowl. Cover with cling film and freeze until firm. Scoop and serve with mini waffles.
Tip: You can also line a loaf pan with cling film and pour in the semifreddo. Once frozen invert the pan onto a serving plate and unmold. Cut into 4cm slices to serve.
How to make candied citrus:
So much nicer than the store-bought variety, you will never look at candied peel in the same way again once you’ve made your own
4 oranges (or 6 lemons or 8 limes, according to preference)
700 g caster sugar
a baking sheet, sprinkled with caster sugar
Peel the oranges into strips making sure there’s no pith. Cut the peels into thin matchsticks and set aside. Bring a small pan of water to the boil and drop the peel into it. Cook for 10 minutes. Drain the peel and repeat the process. This will get rid of any bitterness. Bring the sugar and 700ml of water to a boil over a medium-high heat. Reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has completely dissolved. Add the peel and bring to the boil, then reduce the heat to a rapid simmer. Continue to cook for another 20 minutes brushing down the sides with a pastry brush as necessary. Turn off the heat and allow the citrus to cool in the syrup for at least 1 hour.
Preheat the oven to 250˚F (120˚C) Gas ½. Remove the peel from the pan with a slotted spoon, shaking any excess syrup back into the pan. Toss the peel in the sugar on the prepared baking sheet and bake in the preheated oven for 45 minutes. Remove from the oven and allow to cool before serving. Candied citrus can be stored in airtight containers for up to 6 months.
Tip: Reserve the excess syrup for baking, pouring over ice cream and pancakes, making sorbets, cocktails, desserts, and marinades.
*Recipe from Pickled & Packed: Recipes for artisanal pickles, preserves, relishes & cordials by Valerie Aikman- Smith. Photograph by Erin Kunkel (Ryland Peters & Small, £16.99 )
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