Strawberries & Cream Semifreddo

 

Ingredients

STRAWBERRY SAUCE

  • 16 oz. 

    fresh strawberries, hulled, quartered

  • 1/2 c. 

    (100 g.) granulated sugar

  • 1 Tbsp. 

    fresh lemon juice

SEMIFREDDO

  • heavy cream

  • 4 

    large eggs

  • 1 c. 

    (200 g.) granulated sugar

Directions

  • STRAWBERRY SAUCE


    1. In a medium pot over medium heat, cook strawberries, sugar, and lemon juice, smashing with a wooden spoon, until strawberries are broken down, 8 to 10 minutes. Transfer to a medium bowl. Let cool to room temperature, then refrigerate until ready to use.

    2. Make Ahead: Strawberry sauce can be made up to 3 days ahead. Keep refrigerated.
  • SEMIFREDDO & ASSEMBLY


    1. In the large bowl of a stand mixer fitted with the whisk attachment, beat cream on medium speed until stiff peaks form. Transfer to a medium bowl and refrigerate until ready to use.

    2. Into a medium pot, pour enough water to come about one-third up the sides and bring to a simmer over medium-low heat. In a medium heatproof bowl, combine eggs and sugar. Place bowl over pot, making sure water doesn’t touch bowl. Cook, whisking constantly, until smooth and an instant-read thermometer registers 165°, about 5 minutes. Transfer mixture to bowl of stand mixer.

    3. Beat on medium speed with whisk attachment until lightened in color and holds its shape for a few seconds before melting into itself, and sides of bowl are no longer warm to the touch, 5 to 10 minutes.

    4. Reserve 1/4 cup strawberry sauce for topping; refrigerate until ready to use. Gently fold remaining strawberry sauce into reserved whipped cream.

    5. Add about one-quarter of whipped cream mixture to egg mixture and gently fold to combine. Fold in remaining whipped cream until just combined.

    6. Line a 9" x 5" loaf pan with plastic wrap, leaving a large overhang on all sides. Pour mixture into prepared pan and smooth top. Fold plastic wrap overhang over to cover top completely. Freeze until solid, at least 6 hours or up to 1 week.

    7. When ready to serve, unwrap top of semifreddo. Flip upside down onto a platter and remove loaf pan and plastic wrap.

    8. Top with reserved strawberry sauce and serve immediately.

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