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 Read More

Coffee Ice Cream with Rosemary Shortbread

Coffee ice cream with rosemary shortbread recipe | ZoëBakes | Photo by Zoë François

For those of you who follow me on Twitter, you know that I’m a dedicated coffee drinker. I was very loyal to illy for a time, while Costco carried it, but now my heart belongs to LavAzza. Many of you recommended it to me, but honestly I never tried it until I went to my friend’s bakery. At the Salty Tart Michelle creates pastries that inspired Andrew Zimmern to say it is the “best bakery in the World!” The coffee she serves is LavAzza. The coffee is excellent, worthy of her treats and good enough to make me switch from illy!

So when I wanted to make coffee ice cream I used Lavazza beans and a recipe from David Lebovitz, which I found in a recent copy of Fine Cooking magazine. The coffee flavor is so deep and intense that it almost has a bittersweet chocolate taste to it. If you’ve ever had Vietnamese ice coffee, this ice cream is reminiscent. That rich flavor just begged for something bright, so I paired the coffee ice cream with rosemary shortbread. A new addiction is born! Read More