Growing up on a working Farmhouse Bed & Breakfast while holding on to the apron strings of her mother, Catherine Fulvio (nee Byrne) was destined ...
390 ml double cream
300 ml mascarpone
4 tblsp candied orange peel
100 g dark chocolate chips
85 g caster sugar
4 tblsp orange liquer (e.g. orangello)
for the sauce:
100 g dark chocolate, chopped finely
3 tblsp double cream
2 tblsp orange liquer (e.g. orangello)
orange segments, mint leaves and icing sugar
To make the semifreddo:
Line a 1kg loaf tin (19cm x12xm x 9cm) with plastic wrap.
Whisk the cream, mascarpone, orange liquer and the sugar to form soft peaks.
Fold in the candied orange and the chocolate chips. Pour into the loaf tin and smooth the top.
Freeze for one hour uncovered and then cover with plastic wrap. This can be frozen for up to three weeks.
For the sauce:
Gently heat the cream and orange liquer. Then remove from the heat and stir in the chocolate. Serve warm.
Thaw the semifreddo in the fridge for 1 hour. Then remove from the tin and peel off the wrap. Place on a presentation platter. Drizzle with the orange chocolate sauce. Decorate with orange segments, mint leaves and a dusting of icing sugar. Serve in slices.