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Cranberry Orange Semifreddo Hearts

February 3, 2022 This post may contain affiliate links.

These Cranberry Orange Semifreddo Hearts are so easy to make for Valentine’s Day, a bridal shower, or even a birthday. Each frozen Italian ice cream heart can be served plain or with chocolate ganache.

cranberry orange semi-freddo hearts with chocolate ganache dots

Have you ever eaten or made a semifreddo, an Italian semi-frozen dessert?

These frozen desserts are like a cross between custard-style ice cream and a whipped fruit-flavored mousse. They are easy to make and hold their shape well, so they make great heart-shaped desserts.

I chose to combine cranberry and orange flavors to create a pretty pink-colored semifreddo for Valentine’s Day. The flavor is refreshingly sweet and fruity.

heart-shaped Valentine's Day dessert - orange cranberry semifreddo hearts with chocolate sauce drizzled on the plate

Cranberry Orange Semifreddo Hearts

Ingredients:

  • dried cranberries
  • cran-apple juice
  • freshly squeezed orange juice
  • orange zest
  • half-and-half
  • egg yolks
  • granulated sugar
  • salt
  • pure vanilla extract
  • heavy whipping cream

Optional

  • chocolate ganache, chocolate sauce, or hot fudge sauce

You can make homemade chocolate ganache or use store-bought chocolate sauce or hot fudge sauce to drizzle or pipe onto your dessert plates when you serve these semifreddo hearts.

Supplies Needed:

  • medium saucepan
  • food processor, blender, or immersion stick blender
  • mixing bowl
  • whisk
  • wooden spoon or rubber spatula
  • 2 silicone heart molds with 6 cavities

Instructions:

step 1 – hydrate the dried cranberries and orange zest

  • Place the dried cranberries, cran-apple juice, orange juice, and orange zest in a medium saucepan and set the pan over medium-high heat.
  • Bring to a boil then reduce the heat to medium-low and cover.
  • Simmer the cranberries for 12-15 minutes, until the liquid is almost gone and the cranberries are plump.
  • Remove the pan from the heat. Reserve 2/3 cup plump whole cranberries.
  • Puree the remaining cranberries in a food processor or blender until smooth.
  • If using a stick blender, you can puree cranberries right in your pan. Leave in the food processor while making the custard.

step 2 – make the custard

  • Pour the half-and-half into your saucepan and set over medium heat.
  • Allow it to just begin to boil.
  • Meanwhile, in a bowl, whisk together the egg yolks, sugar, and salt until light and fluffy.
  • While whisking, slowly pour in about a 1/3 of the hot half-and-half.
  • Then, pour the egg mixture into the pan along with the half and half.
  • Cook over medium-low heat, stirring constantly until the custard is thick enough to lightly coat the back of your spoon or spatula, about 5 minutes.
  • Remove the custard from the heat and stir in the vanilla.

step 3 – create the cranberry orange mousse

  • Pour custard over your cranberry puree in the food processor or blender and pulse until smooth.
  • Pour into a large bowl and fold in the remaining whole cranberries.
  • Chill in an ice bath or refrigerator.

step 4 – fill the heart-shaped silicone mold with mousse

  • In a large bowl, whip the heavy cream to stiff peaks.
  • Gently fold the whipped cream into the chilled cranberry custard.
  • Spoon mousse into the heart-shaped silicone molds.

step 5 – freeze then un-mold the semifreddo hearts

  • Freeze for at least 4 hours. Remove from freezer, and un-mold the hearts.
  • You may need to dip the bottom of the heart mold into warm water for about 20 seconds in order to get the hearts out nicely.
  • Keep frozen until ready to serve.
  • I drizzled some chocolate sauce on some bowls and plates and set the frozen heart on top.
  • Allow the Cranberry Semifreddo Hearts to sit at room temperature for a few minutes to soften slightly before eating.

You can find the items needed to make this recipe on Amazon. I earn a small commission when you use the product links in this post at NO extra cost to you. Here are links to 3 different heart molds that will work to make these heart-shaped Valentine’s Day desserts.

Printable Recipe

This recipe was originally published on February 6, 2013.

cranberry orange semi-freddo hearts with chocolate ganache dots
Print
Cranberry Orange Semifreddo Hearts
Prep Time
45 mins
Cook Time
15 mins
 

These heart-shaped frozen cranberry orange semifreddo make wonderful Valentine's Day desserts.

Course: Dessert
Cuisine: American
Keyword: ice cream, semifreddo, Valentine's day recipe
Servings: 12
Calories: 150 kcal
Author: Beth
Ingredients
  • 10 ounces dried cranberries
  • 2/3 cup cran-apple juice
  • 1/3 cup freshly squeezed orange juice
  • 1 teaspoon orange zest
  • 1 1/2 cups half-and-half
  • 4 large egg yolks
  • 1/2 cup sugar
  • 1 pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream
Instructions
  1. Place the dried cranberries, cran-apple juice, orange juice, and orange zest in a medium saucepan and set the pan over medium-high heat.
  2. Bring to a boil then reduce the heat to medium-low and cover.
  3. Simmer the cranberries for 12-15 minutes, until the liquid is almost gone and the cranberries are plump.
  4. Remove the pan from the heat. Reserve 2/3 cup plump whole cranberries.
  5. Puree the remaining cranberries in a food processor or blender until smooth.
  6. If using a stick blender, you can puree cranberries right in your pan. Leave in the food processor while making the custard.
  7. Pour the half-and-half into your saucepan and set over medium heat.
  8. Allow it to just begin to boil.
  9. Meanwhile, in a bowl, whisk together the egg yolks, sugar, and salt until light and fluffy.
  10. While whisking, slowly pour in about a 1/3 of the hot half-and-half.
  11. Then, pour the egg mixture into the pan along with the half and half.
  12. Cook over medium-low heat, stirring constantly until the custard is thick enough to lightly coat the back of your spoon or spatula, about 5 minutes.
  13. Remove the custard from the heat and stir in the vanilla.
  14. Pour custard over your cranberry puree in the food processor or blender and pulse until smooth.
  15. Pour into a large bowl and fold in the remaining whole cranberries.
  16. Chill in an ice bath or refrigerator.
  17. In a large bowl, whip the heavy cream to stiff peaks.
  18. Gently fold the whipped cream into the chilled cranberry custard.
  19. Spoon mousse into the heart-shaped silicone molds.
  20. Freeze for at least 4 hours. Remove from freezer, and un-mold the hearts.
  21. You may need to dip the bottom of the heart mold into warm water for about 20 seconds in order to get the hearts out nicely.
  22. Keep frozen until ready to serve.
Recipe Notes

Allow the Cranberry Semifreddo Hearts to sit at room temperature for a few minutes to soften slightly before eating.

Drizzle or pipe chocolate ganache or hot fudge sauce on your plate to decorate. 

More Heart-shaped Recipes for Valentine’s Day

dairy-free strawberry mousse hearts topped with dairy-free chocolate ganache

Dairy-free Strawberry Mousse HeartsCopycate giant Reese's Cup Heart - chocolate peanut butter cup heart

Giant Chocolate Peanut Butter Cup Valentine’s Day Heart
pink ombre coconut candy hearts
Creamy Coconut Candy Hearts
Chocolate Mousse Cup Hearts
Chocolate Heart Cups filled with Chocolate Mousse
If you are looking for other treats or gifts to make for Valentine’s Day,
you might like these other recipes too.

Filed Under: Valentine's Day Recipes Tagged With: fancy, heart shaped, hearts, ice cream

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Previous Post: « Valentine’s Day Dinner – Chicken Enchilada Hearts
Next Post: Valentine’s Day Brownie Brittle »

Reader Interactions

Comments

  1. Anonymous

    June 16, 2014 at 1:17 am

    I made these tonight and it was a little too sweet for my taste, but still very good. Is there anything you could recommend that I could do to cut back on the sweetness?

    Reply
    • beth

      June 16, 2014 at 1:43 am

      You can balance out the sweetness by using lemon juice instead of orange juice in the recipe. It would add some tartness and cut the sweet.

      Reply
  2. Cindy

    January 18, 2014 at 5:14 am

    can't wait to try this, never heard of them before. you make it look so easy and the photos are great on all your recipes! i appreciate that as when you are making something, you want it to look like the pics! great photography and such great food ideas for all seasons. just <3 love it. thanks for all the hard work and creativity, Beth! 🙂

    Reply
    • beth

      January 18, 2014 at 1:50 pm

      I hope you enjoy these semifreddo hearts. I love this flavor combination and these are a great frozen dessert. The molds are easy to use and your hearts should look just like my pictures! Have fun and thanks so much for your kind words.

      Reply
  3. Dina

    February 10, 2013 at 5:51 pm

    these sound delish and are pretty too!

    Reply
  4. Brenda

    February 8, 2013 at 4:47 am

    I have never tasted a semifreddo … I must have one! Your friends are extremely lucky ladies 🙂

    Reply
  5. The Partiologist

    February 7, 2013 at 2:35 pm

    Oh my goodness Beth do these ever look delicious and refreshing. Just what the doctor ordered, my mouth is watering!

    Reply
    • Beth Jackson Klosterboer

      February 7, 2013 at 10:35 pm

      Thanks, Kim:)

      Reply
  6. Jo and Sue

    February 7, 2013 at 1:41 pm

    *droooool*
    That sounds so tasty! I love how you plated them – so beautiful. Your photos are amazing 🙂

    Reply
    • Beth Jackson Klosterboer

      February 7, 2013 at 10:35 pm

      Thanks, it's so nice to hear compliments on my photos. I work very hard on my photography, but do struggle a lot with it. I'm glad you like these photos and the dessert.

      Reply
  7. Anonymous

    February 7, 2013 at 11:41 am

    hello 🙂 im from the UK so maybe its just me, but im not sure what you mean by 'half and half' can you explain what ingredient this is ? thanks, Natalie x

    Reply
    • Beth Jackson Klosterboer

      February 7, 2013 at 1:35 pm

      Hi Natalie,

      Half and Half is a mixture of one part milk to one part cream. It's a very common dairy product here in the states, and I didn't realize it wasn't available in other parts of the world, so sorry I didn't explain. If you can't get it, just mix milk with cream and you'll be fine. I actually do that all the time as I always have milk and heavy whipping cream on hand, but don't often have half and half.

      Reply

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