This is Italian ice cream with a twist; texture and sweetness are added with crushed meringues.
Prepare ahead: Freeze the semifreddo for at least 6 hours. The coulis can be refrigerated for up to 3 days.
Leftovers can be refrozen for up to 3 months.
Freezing Information : Freeze for up to 3 months.
Preparation Time20 min
Preparation Time - Text20 mins, plus freezing
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Formal Dinner Party
Equipmentblender, food processor, springform pan
Five Ingredients or LessYes
Taste and Texturecreamy, fruity, sweet
Type of Dishfrozen dessert
- 8 strawberries, hulled, plus more whole strawberries to decorate
- 1 cup heavy cream
- ½ cup confectioners sugar
- 4 oz (115g) plain meringue cookies, coarsely crushed
- 3 tbsp raspberry flavored liqueur
- 8 oz (225g) strawberries, hulled
- 1–2 tsp fresh lemon juice, brandy, balsamic vinegar
- 1/3 cup confectioners sugar, as needed
- 8 in (20cm) springform pan
- Parchment paper
Lightly brush the springform pan with vegetable oil. Line the bottom with parchment paper.
Purèe 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 purèe, 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.
Meanwhile, make the strawberry coulis. Purèe 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.
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.
2008 Dorling Kindersley