Blood-Orange Creamsicle Semifreddo

Blood-Orange Creamsicle Semifreddo | ZoeBakes photo by Zoë François

This Blood Orange Creamsicle Semifreddo was inspired by one of my first pastry mentors, Claudia Flemming. Her book, The Last Course, was a collection of desserts she created for the venerable restaurant, Gramercy Tavern, in New York. It is an understatement to say her book was a steady guide to me when I was a pastry chef, fresh out of culinary school and trying to find my voice as a chef. She was combining flavors in ways that no one else was doing at the time. She used herbs in desserts and she had an exquisite balance of sweetness, sour, bitter, and salty. Her palate was informed by the savory side of the kitchen and it made all of her desserts profoundly more interesting and exciting to me. My copy of her book was written in, dog eared and splattered with cake batter, the truest sign of respect to a cookbook and its author. That seminal book went out of print for a while, but there was a cult following that just never let it be forgotten. So, when her publisher decided to celebrate it with another printing, I was thrilled. Other than the cover there are no changes to the book and it didn’t need any, that’s how good it was and is. The desserts still hold up nearly a decade later and I was just as excited by the Frozen Orange-Blossom Honey Mousse today as I was the first time I made it in 2001. I topped it with Blood Orange Sorbet to create my idea of the perfect creamsicle and then topped it with a Rosemary and Orange Meringue. I think Claudia would approve of the combination.

Book GIVEAWAY: The folks at Random House have generously offered to give a lucky winner a copy of The Last Course: The Desserts of Gramercy Tavern, so check out my @zoebakes Instagram page to enter the contest. You will also find my Instagram video tutorial on how to make this dessert.

Find the recipe below…

Blood-Orange Creamsicle Semifreddo | ZoeBakes photo by Zoë François (more…)

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Passion Fruit Baked Alaska (Best Creamsicle Ever!)

Passion Fruit Baked Alaska | ZoëBakes | Photo by Zoë François

Passion Fruit tastes like a combination of lemon, peach, pineapple and kiwi. It can be quite sour on its own, but adding it to a sweet and creamy ice cream is like biting into an exotic creamsicle, only way better. The tart ice cream matches beautifully with meringue and makes this passion fruit baked Alaska look fancy and festive.

If you are lucky enough to have access to fresh passion fruit, by all means use it, pulp and all. You may have best luck finding it in Asian or Latin American markets. But, I made due with juice concentrate and it worked great. You can find pure passion fruit juice at some co-op freezers or from Perfect Puree on the web. The shipping is expensive, because they pack it in dry ice and ship it overnight, but for a worthy occasion you may want to splurge.  (more…)

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