Semifreddo is the simplest and most delicious frozen dessert to make, requiring no special equipment or sophisticated ingredients. This recipe combines fresh strawberry compote with a light-as-air vanilla semifreddo, making it smooth and creamy.
Ingredients:
For the semifreddo:
- 1 1/4 cups heavy cream
- 1 tablespoon vanilla extract
- 3 large eggs
- 2 large egg yolks
- 2/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- 2 to 3 tablespoons toasted, chopped almonds, pistachios, or pecans (optional)
For the strawberry compote:
- 1 pound strawberries, hulled and quartered
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions:
Step No.01
Prepare the pan.
Line a 9×5-inch loaf pan with plastic wrap and freeze.
Step No.02
To make the whipped cream, combine heavy cream and vanilla extract in a stand mixer bowl with a whisk attachment. Whip till stiff peaks form. Transfer the whipped cream to a separate bowl and refrigerate.
Step No.03
To cook the egg mixture, add a few inches of water to a pot. The bowl of your stand mixer should sit on top without touching the water. Bring to a simmer.
In a stand mixer bowl, combine the eggs, egg yolks, sugar, and salt and beat until well combined. Place the mixing bowl over the simmering water.
Cook the mixture over simmering water, whisking continually, until an instant-read thermometer registers 165°F. The sugar will dissolve, and the mixture will become frothy. This process will take approximately 5 to 8 minutes.
Step No.04
To whip the heated egg mixture, move it to a stand mixer with a whisk attachment after it reaches temperature. Whip at high speed for 8 to 10 minutes, or until the egg mixture is thick, glossy, lighter in color, and cool to the touch.
Step No.05
To freeze, stir 1/3 of the whipped cream into the yolk mixture with a flexible spatula, followed by the remaining whipped cream until just incorporated (do not overmix). Transfer the semifreddo mixture to the prepared loaf pan and smooth the top with a tiny offset spatula.
Wrap securely in plastic wrap and freeze until stiff enough to slice, at least 8 hours or overnight.
Step No.06
To prepare the strawberry compote, combine strawberries, sugar, lemon juice, and salt in a medium saucepan over medium heat. Bring to a boil, stirring regularly, then reduce to a simmer for 10 minutes, or until the strawberries have broken down into a thick, chunky jam. Remove from the heat and add the vanilla extract.
Allow the compote to cool fully. Transfer to an airtight jar and refrigerate until ready for use. It will keep for up to two weeks.
Step No.07
To serve the semifreddo, invert it onto a dish and remove the plastic wrap. Top with strawberry compote, nuts (if desired), and slice. Serve immediately.
Full Recipes:https://www.simplyrecipes.com/strawberry-semifreddo-recipe-7499439