Monday, May 19, 2014

Semifreddo di Fragole (Strawberry Semifreddo)

If you don't have an ice cream machine you can still make this frozen desserts at home. It has the same texture and delicacy of gelatos and it pairs perfectly with any berries in season.

- 1/2 pound strawberries
- 1/2 cup sugar
- 5 yolks
- zest 1 lemon
- 2 cups heavy cream

In saucepan over medium heat, cook the strawberries with 1/4 cup of the sugar, stirring often, until the berries soften and begin to break apart, 5 to 7 minutes. Strain and set aside.

Choose a medium stainless-steel bowl that can rest just inside a medium saucepan. Pour about 1 inch of water in the saucepan and bring to a boil. Reduce the temperature to maintain a gentle simmer. Put the egg yolks, zest, and the remaining sugar in the medium bowl and whisk until well combined and pale yellow.

Add the strawberry mixture and whisk to combine. Set the bowl over the saucepan without letting it touch the water and whisk constantly until the mixture is thick and leaves a trail when you lift the whisk, 3 to 4 minutes. Let it cool (you can use an ice bath to cool it down faster).

Meanwhile, in a in a stand mixer fitted with the whisk attachment, beat the cream to medium peaks, 2 to 3 minutes.

Gently fold the whipped cream into the strawberry mixture until just combined.
Pour the mixture into molds, smooth the surface, cover with plastic, refrigerate at least 6 hours.
Serve with a berry sauce and fresh berries

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