Semifreddo with blood orange jam

Ingredients

• 2 egg yolks
• 2 cl water
• 12.5 ml full-fat whipping cream (to whip)
• 200g Blood Orange or Bitter Orange jam
• Fruit or meringue to decorate

EQUIPMENT

• A mixing bowl
• An electric whisk or a hand whisk
• A saucepan
• A round-bottomed bowl
• A spatula
• Silicone moulds or glasses

Instructions

1. Chill the cream, the bowl and the beaters in the fridge for about fifteen minutes. Then whip the cream to soft peaks. Keep it in the fridge.

2. In a small saucepan, loosen the jam with the water, blend it if it contains pieces, and bring it to the boil until the first bubbles appear (taking care not to let it caramelise).

3. In a small round-bottomed bowl, beat the egg yolks with the electric whisk, then gradually beat in the boiling Blood Orange or Bitter Orange jam. (Watch out for splashes of hot jam, and take care not to pour the jam directly onto the beaters.)

4. Leave this mixture to cool for about fifteen minutes. Then fold the whipped cream into the mixture gradually and gently, lifting the mixture well with a spatula. Take care to preserve the mousse-like texture.

5. Pour the mousse into silicone moulds, individual glasses, or a small 20 cm silicone cake mould.

6. Freeze for at least 6 hours. Take out 3 minutes before serving, turn out and finish with a few pieces of fruit or crumbled meringue.