← Back to Search Results
Italian
Strawberry Semifreddo Recipe-1167

Photo by:
Comments: 0
 

Recipe

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

Yield: Makes 6–8 servings
Prep time: 20 Mins, Plus Freezing

Ingredients

  • 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

For the coulis:

  • 8 oz (225g) strawberries, hulled
  • 1–2 tsp fresh lemon juice, brandy, balsamic vinegar
  • 1/3 cup confectioners sugar, as needed

Special Equipment:

  • 8 in (20cm) springform pan
  • Parchment paper

Directions

1. Lightly brush the springform pan with vegetable oil. Line the bottom with parchment paper.

2. 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.

3. 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.

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.

Notes

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.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

231kcal (12%)
13mg (1%)
32g
1g
11g (17%)
0g
7g (34%)
3g
0g
41mg (14%)
29g
1g
10mg
114mg
123mcg RAE (4%)
33mg (54%)
29mg (3%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
nigella-express Nigella Express
by Nigella Lawson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
good-to-the-grain Good to the Grain
by Kim Boyce
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?