Coconut Semifreddo with Orange Syrup

Semifreddo

Beat the heavy cream until stiff peaks form. Reserve

Beat the egg yolks until pale yellow. Reserve

Combine sugar and water in a small saucepan and bring to a boil, stirring constantly

Let cook for 1 minute

With a low-speed mixer, slowly add the orange syrup to the egg yolks and beat for 5 minutes

Transfer the mixture to a bowl and mix with the reserved cream and coconut

Moisten the molds, fill with the cream mixture, and refrigerate for at least 6 hours or until firm

Orange Syrup

Combine all ingredients except orange peel and zest in a saucepan

Bring to a simmer, stirring constantly, until slightly thickened

Let cool

Unmold the semifreddo, pour the syrup over it, distribute the orange peel and zest, and serve.