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Mandarin Tangerine Semifreddo with Macadamia Brittle

Yield: 1 Portion

Source: Diane Halferty, Culinary Adventures, LLC - 3rd place Pastry, 2011 Art of Flavor Recipe Competition

 • 2 tbsp. unsalted butter, divided
    • 2 cups sugar
    • 1 cup light corn syrup
    • 1 cup water
    • 1/4 tsp. salt
    • 2 cups macadamia nuts, blanched, toasted and coarsely chopped
    • 1/2 tsp. baking soda
    • 1 tsp. flaked sea salt (preferred Maldon)
Method:
1. Coat large rimmed baking sheet with 1 tbsp. of butter and set aside.
2. In a large heavy saucepan combine sugar, corn syrup, water, and salt and stir over medium heat until sugar dissolves.
3. Attach candy thermometer to side of saucepan.
4. Increase heat to medium-high and bring to boil.
5. Boil without stirring until mixture turns amber in color and thermometer registers 330°F to 340°F, about 10 minutes.
6. Remove from heat and immediately stir in remaining 1 tbsp. butter.
7. Add macadamia nuts and baking soda (mixture will bubble).
8. Working quickly, pour mixture out onto prepared baking sheet.
9. Using offset metal spatula, quickly spread mixture into irregular 15×10-inch rectangle.
10. Sprinkle 1 teaspoon sea salt evenly over brittle.
11. Cool brittle completely at room temperature until firm, about 2 hours.
12. Coarsely chop brittle into irregular pieces enough to measure 1 ½ cups
13. Reserve ¾ cups of chopped brittle for the semifreddo.
14. Store in airtight containers.
Mandarin Tangerine Semifreddo:
    • 5 large eggs, yolks and whites separated
    • 1 cup sugar divided
    • 1/4 cup The Perfect Purée Mandarin Tangerine Concentrate,  thawed
    • 2 tbsp. tangerine peel or tangelo peel, finely grated
    • 2 cup heavy whipping cream, chilled
Method:
1. Line a 9x5x3 inch metal loaf pan with 2 layers of plastic wrap, leaving generous overhang on all sides, enough to cover the loaf pan at the end.
2. Fill a large bowl with ice cubes and water and set aside.
3. In a medium metal bowl, whisk egg yolks, ½ cup sugar, and Mandarin/Tangerine concentrate.
4. Set bowl over saucepan of simmering water.
5. Whisk constantly until mixture thickens and instant read thermometer inserted into mixture registers 160º F, about 3 minutes.
6. Remove bowl from over hot water and set over bowl with ice water.
7. Using an electric mixer, whisk mixture until thick and cool, about 3 minutes.
8. Remove bowl from over ice water.
9. In another large bowl, whisk cream until peaks form and set aside.
10. Using a clean dry electric mixer attachment, whisk egg whites in another large bowl until soft peaks form.
11. Gradually add ½ cup sugar, 1 tbsp. at a time, and beat until stiff but not dry.
12. Fold 1/3 of egg whites into yolk mixture to lighten.
13. Fold in remaining egg whites in 2 additions.
14. Fold in whipped cream in 2 additions until just incorporated.
15. Spread 1/3 of semifreddo mixture (about 3 cups) evenly in loaf pan.
16. Sprinkle ½ of the ¾ cup chopped brittle evenly over semifreddo mixture.
17. Repeat layering with half of remaining semifreddo mixture.
18. Sprinkle remaining ¾ cup brittle over, then spread remaining semifreddo mixture over (loaf pan will be very full and mixture will extend slightly over top of pan).
19. Fold plastic wrap overhang over semifreddo to cover.
20. Freeze overnight.
Sauce:
    • 1 cup The Perfect Purée Mandarin Tangerine Concentrate,  thawed
    • 1/2 cup water
    • 2 tbsp. honey
    • 4 tangerines, mangos or 3 tangelos, peeled and separated into segments
Method:
1. In a small heavy saucepan over medium high heat, add Mandarin/Tangerine concentrate, water and honey to boil, stirring occasionally.
2. Boil until mixture is syrupy and reduced to 1/3 cup, stirring often, about 10 minutes.
3. Transfer to bowl and cool completely.
4. Stir in citrus segments.
5. Cover and chill.
Serving Suggestion:
Invert semifreddo onto platter and remove plastic wrap. Dip large knife into hot water, wipe dry, then cut semifreddo crosswise into 1-inch-thick slices, dipping knife into water and wiping dry as needed. Place 1 slice on each plate and spoon Mandarin Tangerine sauce alongside semifreddo and serve. Macadamia Brittle can be made up to 1 week ahead. Semifreddo can be made up to 2 days ahead. Mandarin Tangerine sauce can be made up to 8 hours ahead.
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