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
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.