Bitter Orange and Olive Oil Semifreddo with Candied Fennel

Instructions

1. 1

   In a large bowl, whisk together egg yolks and 150g granulated sugar until pale and thickened.

   ~5 min
2. 2

   In a small saucepan, gently heat the bitter orange juice and zest until warm. Gradually whisk the warm orange mixture into the egg yolk mixture.

   ~3 min
3. 3

   Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 5-7 minutes). Do not boil.

   ~7 min
4. 4

   Strain the custard through a fine-mesh sieve into a clean bowl. Let it cool completely, then cover and refrigerate for at least 2 hours.

   ~120 min
5. 5

   In a separate large bowl, whip the heavy cream until stiff peaks form.

   ~5 min
6. 6

   Gently fold the whipped cream into the chilled orange custard until just combined.

   ~3 min
7. 7

   Line a loaf pan with parchment paper, leaving an overhang on the sides. Pour the semifreddo mixture into the prepared pan and smooth the top.

   ~2 min
8. 8

   Cover the pan with plastic wrap and freeze for at least 6 hours, or until firm.

   ~360 min
9. 9

   While the semifreddo is freezing, prepare the candied fennel. Thinly slice the fennel bulb. In a small saucepan, combine 100ml water and 100g granulated sugar. Bring to a simmer, stirring until the sugar dissolves. Add the sliced fennel and simmer gently for about 15-20 minutes, or until the fennel is tender and translucent.

   ~20 min
10. 10

    Drain the candied fennel and spread it on parchment paper to cool and dry slightly.

11. 11

    To serve, unmold the semifreddo onto a serving platter. Drizzle generously with extra virgin olive oil and scatter the candied fennel over the top.

    ~2 min