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Roasted-Strawberry Semifreddo Ripple

Roasted-Strawbery Semifreddo Ripple recipe, brought to you by MiNDFOOD.

Roasted-Strawberry Semifreddo Ripple

Strawberries are beautifully ripe and in season right now. So grab a few punnets and whip up this divine semifreddo recipe this weekend.

Makes 2 litres

800g strawberries, hulled

1 vanilla bean, split and

scraped

2 cups caster sugar

2 tbsp white balsamic vinegar

9 egg yolks

375g crème fraîche

600ml thickened cream

1Preheat oven to 180°C.

2 Place strawberries, vanilla bean, ½ cup caster sugar, and vinegar in a bowl and toss to coat. Place on a baking tray lined with baking paper and roast for 15-20 minutes, or until fruit is soft and syrupy. Let cool, then refrigerate until ready to use.

3 Place egg yolks and remaining sugar in a heatproof bowl over a saucepan of simmering water. Whisk for 4-5 minutes, or until thick and pale. Remove from heat and whisk for another 5-6 minutes, or until cool. Set aside.

4 Place crème fraîche and cream in a bowl and whisk until soft peaks form. Fold in cooled egg mixture until combined.

5 Spoon into a 2-litre-capacity container, adding half the chilled roasted strawberries and swirling as you go. Cover with plastic wrap and freeze for 6 hours or overnight. Scoop and serve with remaining roasted strawberries.

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