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Strawberry Semifreddo

Categories: Sweet
Type: Desserts and Baked Goods

This is Italian ice cream with a twist; texture and sweetness are added with crushed meringues

Prep Time: prep 20 mins, plus freezing

Serves: makes 6-8 servings


  • 8 strawberries, hulled, plus more whole strawberries to decorate
  • 1 cup heavy cream
  • 1 / 2 cup confectioner's sugar
  • 4oz ( 115g) plain meringue cookies, coarsely crushed
  • 3 tbsp raspberry-flavored liqueur

For the coulis

  • 8oz (225 g) strawberries, hulled
  • 1-2 tsp fresh lemon juice, brandy, balsamic vinegar
  • 1 / 3 cup confectioner's sugar, as needed
Strawberry Semifreddo photo

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  1. Lightly brush the springform pan with vegetable oil. Line the bottom with parchment paper.
  2. Purée the strawberries in a blender or food processor. Whip the cream with the confectioner's sugar just until soft peaks form. Fold into the strawberry purée, then fold in the crushed meringues and liqueur. Spread the mixture evenly in the pan. Cover and freeze for at least 6 hours or overnight.
  3. Meanwhile, make the strawberry coulis. Purée the strawberries, then strain through a fine wire sieve to remove the seeds. Stir in the lemon juice, then the sugar, adding more sugar if needed.
  4. Just before serving, remove the sides of the springform. Invert onto a platter and peel off the paper. Cut into slices, dipping a sharp knife into hot water between slices. Transfer each slice to a plate. Spoon the coulis around each serving and garnish each with a whole strawberry. Serve chilled.
  • prep 20 mins, plus freezing

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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