Olive oil, Orange and Chocolate Semifreddo

Ingredients

Preparation

FOR THE SEMIFREDDO

1. In a bowl over simmering water (double boiler), whisk yolks and sugar until thick and pale (about 5 minutes). Cool slightly.
2. In a large bowl, whisk the cream and icing sugar with an electric mixer until stiff peaks form. Fold in the yolk mixture.
3. Stir in chocolate chips, orange zest and orange extract.
4. Line a 9 x 5-inch loaf pan with parchment paper or cling film. In the bottom of the pan, sprinkle some chocolate chips and a drizzle of olive oil.
5. Pour the mixture into the prepared pan, making layers with the chocolate chips, swirls of chocolate hazelnut spread, and olive oil.
6. Freeze overnight.

FOR THE GARNISH

1. Slice off the top and bottom of the orange so it stands flat on the cutting board.
2. Stand the orange upright. Starting from the top, carefully cut downward following the curve of the fruit, removing the peel and white pith. Try to keep as much of the flesh intact as possible.
3. Hold the peeled orange in your hand over a bowl to catch the juice. Using your knife, carefully cut along the inside of each membrane (those thin white lines between segments), slicing out each clean orange segment. Let the segments fall into the bowl.
4. Drizzle the orange segments lightly with extra-virgin olive oil, add a pinch of sea salt and stir to coat. Set aside.
5. Gently unmold and, using a warm knife, slice the semifreddo.
6. Garnish each slice with the prepared orange segments and serve immediately. Buon appetito!