Some months ago, I posted that I had submitted a recipe for inclusion in the Bloggeraid Changing the Face of Famine Cookbook. Tonight I am delighted to be able to tell you that the Cookbook has now been published and it looks full of good things. Do visit the Bloggeraid Changing the Face of Famine website to see a slideshow preview.
The Cookbook is the work of what was initially a small group of food bloggers which just grew and grew, first and foremost because of the cause but also, I am sure, because of the excellent information on the site. Proceeds from the book will go to the United Nations World Food Programme School Meals Project and I cannot think of a worthier,or more appropriate, cause. You can buy the book from the Create Space estore which is a connection of Amazon.
My recipe has been accepted and, now that the book has been published, I am allowed to share it with you here:
The Cookbook is the work of what was initially a small group of food bloggers which just grew and grew, first and foremost because of the cause but also, I am sure, because of the excellent information on the site. Proceeds from the book will go to the United Nations World Food Programme School Meals Project and I cannot think of a worthier,or more appropriate, cause. You can buy the book from the Create Space estore which is a connection of Amazon.
My recipe has been accepted and, now that the book has been published, I am allowed to share it with you here:
Semifreddo di arancia candita
Ice cream cake of candied orange zest
Ice cream cake of candied orange zest
Prep. time: about 20 minutes. Cooking time: none. Serving size: at least 12 helpings.
Ingredients
200 gr whole candied orange zest plus extra to decorate
6 savoiardi biscuits
500 ml double cream or whipping cream [panna da montare if you are in Italy]
50 gr caster sugar
Grated zest of 1 orange [or of half an orange if you have a very big, Sicilian one!]
Recipe
The first thing to do is to prepare your tin: you will need the equivalent of a 2lb loaf tin, preferably an elongated one. Just line this with cling-film [plastic wrap].
Then chop the 200 gr candied orange zest as small as you can. I find this is best done using a kitchen scissors.
Next, put the savoiardi in a freezer bag, clip the top of the bag and bash the biscuits into crumbs with a rolling pin. [That’s the fun, therapeutic bit!]
Now whip the cream up to the soft peak stage with a hand mixer and add the caster sugar. Mix it well with a metal spoon.
Add the savoiardi crumbs and chopped candied zest to the cream mixture with the grated zest and mix it all together.
Spoon it all into the prepared tin and smooth the top with a palette knife.
Cover with more cling-film and then wrap the whole tin in foil. Put in the freezer for at least 8 hours.
Turn the semifreddo out onto a long plate [you’ll find it will come out beautifully so don’t be scared!] and decorate with the extra candied zest and the segments of the orange. Serve at once.
Hint:
It is essential to use whole candied peel for this. If you cannot get the Italian kind, it is possible to make it yourself and many Italian cookbooks give a recipe for this. Please do not be tempted to use ready-chopped candied peel as the result just will not be the same.
Ingredients
200 gr whole candied orange zest plus extra to decorate
6 savoiardi biscuits
500 ml double cream or whipping cream [panna da montare if you are in Italy]
50 gr caster sugar
Grated zest of 1 orange [or of half an orange if you have a very big, Sicilian one!]
Recipe
The first thing to do is to prepare your tin: you will need the equivalent of a 2lb loaf tin, preferably an elongated one. Just line this with cling-film [plastic wrap].
Then chop the 200 gr candied orange zest as small as you can. I find this is best done using a kitchen scissors.
Next, put the savoiardi in a freezer bag, clip the top of the bag and bash the biscuits into crumbs with a rolling pin. [That’s the fun, therapeutic bit!]
Now whip the cream up to the soft peak stage with a hand mixer and add the caster sugar. Mix it well with a metal spoon.
Add the savoiardi crumbs and chopped candied zest to the cream mixture with the grated zest and mix it all together.
Spoon it all into the prepared tin and smooth the top with a palette knife.
Cover with more cling-film and then wrap the whole tin in foil. Put in the freezer for at least 8 hours.
Turn the semifreddo out onto a long plate [you’ll find it will come out beautifully so don’t be scared!] and decorate with the extra candied zest and the segments of the orange. Serve at once.
Hint:
It is essential to use whole candied peel for this. If you cannot get the Italian kind, it is possible to make it yourself and many Italian cookbooks give a recipe for this. Please do not be tempted to use ready-chopped candied peel as the result just will not be the same.
