Vanilla Semifreddo And Orange Sorbet Terrine
- SEMIFREDDO
- 6 large egg yolks
- 1 1/2 teaspoons honey
- 1/2 cup sugar
- 2 cups heavy cream
- 1 vanilla bean, split, seeds scraped
- SORBET
- 1/3 cup sugar
- 1/2 cup light corn syrup
- 2 cups chilled fresh orange juice
- 2 tablespoons chilled fresh lemon juice
- Orange slices, for serving
- SEMIFREDDO Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang. In the bowl of a stand mixer with the whisk, beat the yolks at med. speed til they begin to lighten in color, about 2 min. In a small, microwave-safe bowl, stir the honey into 1 1/2 t of water til dissolved. Microwave at high til very hot, about 45 sec. At low speed, slowly pour the hot honey into the yolks; increase to high and whip until pale & fluffy, about 8 min.
- Meanwhile, in a sm. saucepan, combine the sugar with 1/3 c of water and bring to a simmer, stirring til the sugar dissolves. Brush down the sides of the pan. Simmer over mod. high heat, undisturbed, til the syrup reaches 240 about; tilt the pan for an accurate reading.
- At med speed, pour the hot syrup down the side of the bowl into yolks; be careful to avoid the whisk. Beat at high til the mixture is very pale and thick and the bowl is no longer warm. Transfer the semifreddo base to a large bowl and wipe out the mixing bowl.
- In the mixing bowl, whip the heavy cream with the vanilla seeds to med-soft peaks. In 3 batches, fold the whipped cream into the semifreddo base til combined. Fill 1/3 of the pan with the semifreddo and smooth the surface. Freeze for 1 hr, til partially set. Refrigerate the remaining semifreddo.
- MAKE THE SORBET Fill a large bowl with ice water. In a sm pan, whisk the sugar with 1/3 c. water & corn syrup and bring to a boil, stirring to dissolve the sugar. Pour into a bowl and set over the ice water, whisking til cool. Whisk in the orange & lemon juices and stir til cold. Pour the sorbet mixture into an ice cream maker and process according to the manufacturers' instructions, until frozen but still spreadable.
- Spread the sorbet over the frozen semifreddo and smooth the surface. Freeze for 15 min. Top with a final layer of semifreddo, filling the pan. Lay plastic wrap on the surface & freeze 12hrs.
- Unmold onto a platter, cut with a hot knife & serve with the orange slices.
semifreddo, egg yolks, honey, sugar, heavy cream, vanilla bean, sorbet, sugar, light corn syrup, orange juice, lemon juice, orange slices
Taken from www.epicurious.com/recipes/member/views/vanilla-semifreddo-and-orange-sorbet-terrine-51325391 (may not work)