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Strawberry Semifreddo

Updated February 23, 2016
(1 Votes)

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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.

Makes8 servings

Preparation Time20 min

Preparation Time - Text20 mins, plus freezing

CostInexpensive

Moderate

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursedessert

Equipmentblender, food processor, springform pan

Five Ingredients or LessYes

Moodromantic

Taste and Texturecreamy, fruity, sweet

Type of Dishfrozen dessert

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
  • 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

Instructions

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.

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