Recipe ReDux: Orange and Almond Semifreddo with Caramel sauce

22 Oct

Hi everyone!

How are you? How was your weekend?
Hope you are well and had a great weekend. The weather in Sydney was so wonderful, we had such a nice and sunny weekend, aren’t we lucky?

I’m sorry for not updating grainddiction for a while now- I have been caught up in writing my research report. On the bright side- it’s practically 2 weeks left til I finish my course!!! I’m so excited!

However, I feel very nervous at the same time. Finishing my degree means only one thing- looking for a job! And it’s never easy, isn’t it?

I have started fixing up my resume- and hopefully will be able to apply for upcoming positions. Wish me luck, will you please?

Anyhow, this month’s Recipe ReDux theme is Orange You Glad It’s Fall? (orange-coloured food). Orange-colour fruits and vegetables (carrots, pumpkins, sweet potatoes, orange, etc) are full of caretonoid antioxidants, which research suggests may help prevent cancer and protect against eye problems (such as macula degeneration) later in life.

The stronger and more intense the colour is, the higher the content of carotenoids would be.
Also, cooking doesn’t affect the content of these antioxidants- it’s the same whether raw, boiled, stir-fried or baked (in a cake!).

When I first read the theme, I was glad, as I thought..mmm it shouldn’t be too difficult! But boy I was wrong. The hardest part was actually to decide what to make! I was going back and forth between pumpkin and orange. And sweet potato. And carrot. Couldn’t decide for days!

I eventually decided to make this semifreddo- it was one hot day and my brain was fried from the heat and also from constantly staring on my laptop screen, editing my report.


Semifreddo literally translates to half-frozen. It is a very light dessert because we incorporate lots of air in the mixture- unlike ice cream which can be very rich, heavy and dense. You can make semifreddo rich and creamy, but I personally prefer something light. Especially as the weather is warm now- spring is finally here! It could be a nice alternative to your ice cream or frozen yoghurt!

Orange and Almond Semifreddo with Caramel sauce
makes 1 loaf of semifreddo

6 egg yolks
100g sugar
4 egg whites
480gr low fat cream
170gr almonds, toasted, chopped
170gr oranges, segmented

Caramel sauce:
100gr sugar
20ml water
100gr low fat cream
Juice of 2 oranges


1. Beat the egg yolks and sugar until its thick and creamy (around 15minutes).
2. In a separate bowl, whisk or beat the cream to soft peak consistency.
3. Carefully fold the almonds and orange segments into the cream.

4. In a clean bowl (make sure its dry and no grease), beat the egg whites to soft peak.
5. Fold the egg yolk mixture into the cream. Then, fold in the egg white mixture. Carefully fold it with a spatula, don’t overmix as we want to keep the air incorporated in the mixture.
6. Line a loaf tin with freezer go-between (you can find this in supermaret isle, it’s like ‘plastic baking paper’, and it doesn’t stick). I didn’t have this at home so I use baking paper (as a result, it’s a bit sticky and difficult to come off). Pour the mixture in, and pop them in the fridge to set for at least 6-7hours.


7. For caramel sauce: add sugar and water into the saucepan, let it caramelize micely. Remember not to shake it otherwise the sugar will crystallize! When the caramel is ready (about 4-6mins on high heat), take it off the heat and whisk in the cream, and the orange juice. Mix and let it cool down.

Whenever you're ready for it (this could be many occasions- after dinner, afternoon guilty pleasure, movie treat, brokenheart moment, stress from research- the list could go on forever LOL), just slice it nicely….
And then add the caramel sauce!

Yummy! I really like it and I hope you do, too! It’s not a very easy dessert to make, but definitely worth it! Plus, it can keep in the freezer for 7-10 days (if you don’t finish it in 10 days, then I have failed you!) 🙂 if you have tried this one, why don’t try other variations like mango and macadamia nuts, mixed berries and almonds, maybe rum amd raisin?

I have substituted the cream with low-fat version to make it healthier and friendly for your arteries 😉
(still a dietitian in mind)

Anyway, don’t forget to check out the Recipe ReDux from others! The love-links are just at the end of the post 😉

Have a great week ahead, take care and until next time! Ciao!


6 Responses to “Recipe ReDux: Orange and Almond Semifreddo with Caramel sauce”

  1. Mary Brighton (@BrightonHealth) October 22, 2012 at 7:29 am #

    Wish it was spring here too! Love this semifreddo. Here it is Fall, but we still have beautiful days through November. Going to keep this recipe in mind for one of those nice days coming. It looks great and I adore caramel!

  2. Deanna Segrave-Daly (@tspbasil) October 23, 2012 at 12:03 pm #

    Oh, how delish and elegant does this look? I am now wishing I was on your end of the globe – while I love all the orange veggies of fall, it just means cold winter ahead. Good luck with your job search!

    • Dea October 23, 2012 at 12:27 pm #

      Thanks Deanna!! I’m excited to finally start my career in dietetics! Hope the upcoming winter won’t be too bad- we actually had a few cold snaps here- so it hasn’t been smooth! Can’t complain though 🙂

  3. Annette, intern @ Meal Makeover Moms October 25, 2012 at 4:45 am #

    How creative! I love anything frozen, and this technique is definitely something I can handle at home. Can’t wait to try it!

  4. Ash Jones APD (Off-Duty Dietitian) October 26, 2012 at 10:56 am #

    I’m definitely going to be trying this, yum yum! And Deanna is right – it looks so elegant!

  5. Katherine Skrzypek (@KatySkrzy) October 26, 2012 at 11:57 am #

    I am imagining a great flavor combination here with the citrus flavors and the sweet flavors of the caramel. I’m sure this is a hit!

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