Strawberries & Cream Semifreddo
Servings: 6
This heavenly strawberries and cream semifreddo is super creamy and full of fresh strawberries, the perfect cooling dessert to prepare and eat on a hot summer's day.
INGREDIENTS LIST
- 300 g strawberries (washed and stalks removed)
- 100 g caster sugar
- 25 ml strawberry liquor (optional)
- 300 ml double cream (US: heavy cream)
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
- 2 medium eggs (110g)
Preparation
- Line a 900g (2lb) loaf tin or earthenware dish with cling film, leaving an overhang of 5-6 cm (2 inches) on all the ends. Chill the pan/container (see notes) in the freezer at least 20 minutes before you are ready to start.
- Place half the strawberries, sugar and liquor (if using) into a small saucepan over a medium heat and stir to dissolve. Simmer until reduced by half (8-10 minutes).
- In a large mixing bowl, pour in the cream and vanilla extract and whip the cream at high speed until soft peaks form, about 2-3 minutes.Return the bowl with the cream to the fridge while proceeding with the next steps.
- In a large mixing bowl, beat the eggs on medium speed until foamy, about 1 minute. With the mixer running, slowly add the hot strawberry mixture into the eggs in a thin stream. Continue beating until the mixture is very light and fluffy and feels cool to the touch (approx. 8 minutes).
- Cut the remaining strawberries into halves or quarters and add them to the egg mix with the whipped cream. Gently fold them in until incorporated.
- Remove the prepared container from the freezer and pour or spoon the mixture into it. Cover securely with the overhanging plastic wrap and return to the freezer. Freeze until set, at least 6 hours, preferably overnight.
- Unwrap and invert onto a serving plate or serve in the earthenware dish, lift off the pan and remove the plastic wrap. Decorate with additional strawberries and serve immediately. Enjoy!
Notes & Tips
Note: I use a loaf pan because it gives the semifreddo a neat shape and makes it easy to turn out. If it does not release straight away, briefly wrap a warm towel around the outside of the pan to loosen it. Alternatively, use an earthenware dish or freezer-safe container and simply scoop the semifreddo straight from the container to serve.
FROM MY KITCHEN TO YOURS
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