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

Cherry Semifreddo

Cherry Semifreddo | ZoeBakes photo by Zoë François

The inspiration of a Cherry Semifreddo goes like this…I recently spent time in New York City and had the great fortune of meeting some of the wonderful people I otherwise only knew on social media. It still seems incredible to me that I can befriend people online, while working alone in my midwestern kitchen. These folks have been my inspiration, my support and my friends. However, it is even better to spend time with friends in person and that’s just what I did. One of the events I attended in NY gathered several of these folks and I had the opportunity to meet so many more, including Hetty Mckinnon, who writes about family, gatherings and delicious food. It just so happened that her newest book, FAMILY, was about to launch and she invited me to an intimate gathering at her Brooklyn photo studio to celebrate. Her food was EXACTLY how I choose to eat! Although I am not vegetarian, I go for clean, bright, bold flavors, in simple, but exciting preparation that don’t take me all day to make. Since I am baking all day and don’t often have time to cook. At her party she made an olive oil cake that blew my mind, which is in the book and I’d buy a copy just for that recipe. 

I made this cherry semifreddo based on her recipe, because I LOVE a semifreddo and it is one of those under appreciated desserts and because we met at the Cherry Bombe Jubilee, so it just felt fitting to celebrate that with a special treat. A semifreddo is a cross between ice cream and mousse, but doesn’t require any special equipment to prepare. The texture is smooth and luxurious when allowed to sit at room temperature until it just on the verge of melting, but still partially cold, hence the name. 

You can watch me make this semifreddo in my instagram video, recipe below.

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