Serves 8

Created by Hein Stirred


rind of 2 ClemenGold

150 g dark chocolate (70%)

250 ml (1 cup) ClemenGold juice

3 eggs

2 egg yolks

120 g castor sugar

a pinch of salt

500 ml (2 cups) whipping cream

ClemenGold segments to serve



  • Line a 2-litre loaf pan with clingfilm, with enough of the wrap hanging over the edges to fold over.
  • Use a sharp knife to remove the pith from the rind of the ClemenGold.
  • Slice the rind into small strips and sprinkle an even layer onto a baking tray lined with baking paper.
  • Break the chocolate into a metal bowl over a large saucepan of boiling water (the bowl should not touch the water) and stir until melted.
  • Pour the melted chocolate over the rind to cover and place into the refrigerator to set.
  • Place the eggs, yolks, sugar and salt in a heatproof bowl over a saucepan of simmering water. Use a hand-held electric mixer to beat for about 5 minutes until thick and pale.
  • Remove from the heat to cool slightly.
  • Whisk the cream until stiff peaks form.
  • Gently fold the cream and ClemenGold juice into the egg mixture until combined.
  • Pour into the prepared loaf pan.
  • Break the chocolate covered rind into chunks, sprinkle over the semifreddo and let it sink into the mixture.
  • Smooth the top and loosely cover with clingfilm.
  • Freeze overnight or at least 8 hours until frozen through.
  • When ready to serve, remove from the freezer and let it stand for 5 minutes to soften slightly.
  • Turn the loaf pan over on a serving dish to unmould the semifreddo.
  • Remove the clingfilm and serve with fresh ClemenGold segments