Mint Semifreddo with Berries
Ingredients
- Ingredients
- 1 organic Orange
- 4 egg yolks
- 125 grams sugar
- 120 milliliters milk
- 2 drops Mint oil
- 200 grams Whipped cream
- 250 grams fresh Strawberries
- 4 Red currant
- 1 Tbsp lemon juice
- 1 Tbsp powdered sugar
- 1 centiliter Orange liqueur
- 125 grams fine sugar
- 1 tsp butter
- vegetable oil
- Mint liqueur (for serving)
Preparation steps
Rinse the orange in hot water, dry it thoroughly and grate the peel finely. Separate the orange segments and cut them into small pieces.
Beat the egg yolks with the sugar until creamy. Boil the milk, remove from heat and gradually stir in the egg mixture. Heat the mixture slowly, while stirring, until it thickens and binds.
Continue to stir until it cools (float the bowl over ice water) and add the orange peel, mint oil and the chopped oranges. Allow the cream to cool completely.
Beat the cream until stiff and spoon the mixture into 4 ramekins. Freeze for at least 3 hours.
Meanwhile, rinse the berries and drain well. Rinse the strawberries and cut into pieces. Mix with the lemon juice, powdered sugar and orange liqueur and leave to marinate.
Caramelise the fine sugar in a saucepan until it becomes light brown. Stir in the butter and immediately pour onto a greased piece of aluminum foil. Use an oiled knife to cut into decorative, elongated pieces (such as triangles).
Leave to cool and then peel off the foil.
To serve, place small cake rings onto 4 plates. Fill with the strawberry mixture and drizzle with mint liqueur. Carefully remove the cake ring. Allow the cream desserts to thaw for 10 minutes in the fridge before tipping out of the ramekins and placing on the strawberry bases.
Serve garnished with currants and caramel pieces.
