RECIPE: Strawberry & Sparkling Rosé Semifreddo, White Chocolate Brownie, Dried Strawberry Petals.
Ebonnie Newby, head chef at Esca Bimbadgen Winery Restaurant, shares their recipe for Strawberry & Sparkling Rosé Semifreddo, White Chocolate Brownie, Dried Strawberry Petals.
400ml thickened cream
1 vanilla bean
7 egg yolks
150g caster sugar
100g white chocolate
50ml strawberry puree
50g dried / chopped strawberries
100ml rose syrup
Whip the cream with the vanilla bean to medium peaks. Over a hot water bath , whisk the egg yolks & sugar sugar till thick and creamy , add the rose
Melt the white chocolate. Working quickly, fold chocolate into the egg mix. Fold in the cream.
In a separate , clean and dry bowl, whisk the egg whites until firm peaks. Fold the dried strawberry pieces into the mix; fold the egg whites in. Pour mix in to a tin lined with baking paper & freeze.
Rosé Syrup
100ml Bimbadgen Sparkling Rosé
50g caster sugar
Combine and bring to the boil. Simmer for 10 minutes and remove from heat. Allow to cool
White Chocolate Brownie
120g butter
220g white chocolate
1 ½ eggs
¾ cup caster sugar
¾ cup plain flour
¼ cup self-raising flour
100g toasted / chopped macadamias
Whisk eggs & sugar until pale. Melt the butter & chocolate together. Add butter mix to eggs. Fold in flours & nuts, pour into a line / greased tin. Bake at 160 degrees for approx. 20 minutes.
To Serve:
Cut a slice of semifreddo and a slice of brownie. Scatter some dried strawberries around the plate and serve with some strawberry coulis.
