Ingredients
4 eggs
175g caster sugar
finely grated rind of 4 large oranges, plus the juice from 2
600ml double cream
For the sauce
3 oranges
85g caster sugar
Method
1. Crack the eggs into a large heatproof bowl and tip in 140g sugar. Set the bowl over a pan of simmering water and whisk with a hand blender for 5 mins until the mixture is pale and foamy. It should leave a trail on the surface when the whisks are lifted out. Whisk in the rind and juice.
2. In a separate bowl, whisk the cream with the remaining sugar until it just holds its shape. Carefully fold the cream into the egg mixture, taking care not to knock out too much of the air. Pour the mixture into a rigid plastic container and freeze for 3-4 hours until it has just set.
3. Meanwhile, make the sauce; peel the rind from one orange, taking care not to remove any of the white pith. Thinly slice the peel into tiny strips and squeeze the juice from all the oranges. Put the sugar in a pan with 2 tbs water and heat gently until dissolved. Add the orange juice and sliced peel. Bring to the boil and simmer for 10-12 mins until syrupy and reduced by half. Pour into a jug and allow to cool. Serve the semi-freddo with sauce drizzled over.
Notes
freeze up to 2 months. Transfer to fridge for 30-45 mins to soften before serving.
Nutrition
716 calories, 8g protein, 57g carbohydrate, 52g fat, 31g sat fat, 2g fibre, 46g added sugar, 0.24g salt.