Tangy Blood Orange Frost with Nutty Graham Crust
Indulge in the velvety, citrusy goodness of blood orange semi freddo atop a crunchy hazelnut spiced graham crust. A perfect balance of zesty and sweet, this frozen dessert is a delightful treat for any occasion.
ingredients
- 2 cups heavy cream
- 4 ripe blood oranges
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 1 cup graham cracker crumbs
- 1/2 cup chopped hazelnuts
- 1/4 cup unsalted butter, melted
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- Zest of 1 blood orange (for garnish)
steps
- 1.
In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
- 2.
Zest and juice all the blood oranges. Strain the juice and set it aside.
- 3.
In a separate bowl, beat the sugar, vanilla extract, and egg yolks until light and creamy.
- 4.
Gently fold the blood orange juice into the whipped cream, followed by the egg yolk mixture.
- 5.
Pour the mixture into a loaf pan lined with plastic wrap. Cover and freeze for at least 6 hours, or until set.
- 6.
In a bowl, combine the graham cracker crumbs, chopped hazelnuts, melted butter, brown sugar, and ground cinnamon. Mix until well combined.
- 7.
Press the crumb mixture into the bottom of a springform pan, creating an even layer.
- 8.
Bake the crust in a preheated oven at 350°F (175°C) for 10 minutes, or until golden brown. Allow it to cool completely.
- 9.
Once the semi freddo is set, remove it from the loaf pan and place it on top of the graham crust in the springform pan.
- 10.
Garnish with orange zest, cover with plastic wrap, and freeze for an additional 2 hours or overnight.
- 11.
To serve, remove the springform pan, slice the semi freddo, and enjoy the tangy blood orange frost on a nutty graham crust.
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