Orange Semifreddo by Hayfield Manor


Prep Time: 


Cook Time: 



  • 2 - 4 People


300g sugar
80g water
240g egg yolks (8-10)
350g Orange coulis
500g semi whipped cream
250 g egg whites
500g sugar
Chocolate Tuille
100g sugar
100g butter
10g glucose
75g flour
25g cocoa buter
Chocolate Marquise
180g Whites
440g Yolks
200g Sugar
750g Chocolate (half 70% half53%)
200g milk
12Og Cocoa Powder
lOOml Stock Syrup
8 Sheets Gelatine
I.5L Whipping Cream
Marquise Glaze
240g Cocoa Powder
50Oml Whipping Cream
560m1 Water
720g Sugar
12 Gelatine
Marquise Base
500g Praline
250g Feuillatine
150g Dark Chocolate


Boil sugar and water until it reaches 119 degrees. Mix with the egg yolks. Add the coulis and mix well.Whip the cream and fold into the mixture. Freeze well. 
Mix the egg whites and sugar until stiff and shiny. Pipe into your desired shape and bake in a preheated oven at 100 degrees for 2 hours.  
Chocolate Tuille: 
Mix all ingredients until well combined and bake on a tray in a preheated oven at 170 degrees for 8-10 mins. The mixture can be shaped when still hot from the oven- to get a curved shape roll it around a rolling pin and leave to cool.  
Chocolate Marquise:
 Whisk cream to ribbon and put in fridge, soak gelatine,melt Chocolate, mix sugar with a little water, bring to 121 degrees, whisk eggs and pour in sugar, which full speed for 10 mins, heat milk, stock, syrup, add soaked gelatine and pass on melted chocolate and cocoa powder, whick until smooth, fold eggs in to chocolate then fold in cream. 
Marquise Glaze:
Bring everything to boil, add soaked gelatine, pass, chill, remove film that forms on top when chilled 
Marquise Base:
Melt chocolate, add to praline, fold in feuillatine, roll on to parchment

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