The creamy texture of Canadian Mascarpone lends a lingering silkiness to this impressive make-ahead dessert. If you’ve never made your own candied orange peel, you’ll be surprised at its intensely fresh flavour.
- Prep: 45 min
- Cooking: 15 min
- Freezing: 4 h
- 1 orange
- 1/4 cup (60 mL) sugar
- 2 cups (500 mL) Canadian Mascarpone
- 1 cup (250 mL) plain Greek-style yogurt
- 1 1/2 cups (375 mL) store-bought almond biscotti coarsely chopped
- 2 tbsp (30 mL) honey
- 1/4 cup (60 mL) shelled unsalted pistachios coarsely chopped
- 2 egg whites
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Zest orange with a peeler and cut into thin strips. Squeeze out juice and reserve.
Place zest in a saucepan, cover with water and bring to a boil. Drain zest and then put back in the saucepan with 1/3 cup (80 mL) water and the sugar. Cook over medium heat for 10 minutes to candy the zest. Drain zest and reserve the syrup.
In a large bowl, mix Mascarpone with yogurt and reserved orange juice.
Add candied orange zest, biscotti, honey and pistachios. Mix together.
In another bowl, beat egg whites with the reserved syrup until soft peaks form. Incorporate into Mascarpone mixture.
Pour into a 9 x 5-inch (23 x 13 cm) silicone loaf pan or a loaf pan lined with parchment paper. Place in the freezer for at least 4 hours before unmoulding.
Let the semifreddo stand at room temperature for at least 30 minutes. This will help soften it before slicing to serve it “semi-frozen.” Serve slices of semifreddo with a drizzle of honey if desired.
Cheese alternatives: Canadian Cream Cheese, Ricotta.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 86 mg|
|Vitamin A:||18 %|
|Vitamin B12:||16 %|