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Blood Orange Semifreddo

Blood Orange Semifreddo with Salted Almond Crumble

Tara Kringlen
A creamy frozen dessert flavored with blood orange juice and zest and topped with a crunchy almond crumble. 
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Servings 8



  • 7 egg yolks
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon salt kosher
  • ½ cup blood orange juice about 2 oranges
  • 1 tablespoon blood orange zest
  • 1 ¾ cup heavy whipping cream
  • 2 blood oranges for serving

Salted Almond Crumble

  • ½ cup flour
  • cup brown sugar
  • ½ teaspoon salt kosher
  • 4 tablespoon unsalted butter melted
  • cup sliced almonds


For the semifreddo

  • Line a 9 x 5 loaf pan with plastic wrap leaving a large overhang on short and long sides.
  • Combine egg yolks, sugar, vanilla, salt, blood orange juice and zest in a heatproof bowl set over a saucepan of gently simmering water. Make sure the bowl is not touching the simmering water.
  • Whisk continuously until the temperature reaches 160 degrees, about 5 min. Remove the bowl from the saucepan of water. Beat the mixture using an electric mixer until about doubled in volume and thick, about 5 min.
  • In a separate bowl or bowl of a stand mixer, beat the whipping cream until soft peaks form. Fold in whipped cream to the egg yolk mixture.
  • Transfer the mixture to the prepared loaf pan and smooth the top with a spatula. The pan will be very full. Fold the excess plastic wrap over top the semifreddo. Freeze for 8 hours or overnight.
  • Remove from the pan by carefully lifting up on the plastic wrap and invert onto a platter. Using a knife dipped in hot water, cut crosswise into thick slices. Top with the salted almond crumble.

For the crumble

  • Combine all crumble ingredients and use your fingers to make a crumbled mixture. Place mixture on a cookie sheet and bake at 350 degrees for about 15 minutes until golden brown.
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