Semifreddo /sɛmiˈfreɪdəʊ,-ˈfrɛdəʊ/ noun A chilled or frozen dessert such as gelato, spumone, mousse, neapolitan, which incorporates whipped cream of meringue.
Ingredients:
- 1 cup Greek yoghurt
- 1 cup thickened cream
- 2 cups frozen strawberries
- 1 tbsp lemon juice
- 1 tsp lemon rind
- 1 tsp vanilla essence
- 1/4 cup toasted coconut shards
- 50 g dark chocolate, finely grates
Method:
- Place a 10 x 30 cm baking tin in the freezer to cool.
- In a large bowl whisk the thickened cream until stiff and creamy. Slowly incorporate the Greek yoghurt, whisking continuously until combined.
- Blend together the frozen strawberries, lemon juice, lemon rind, vanilla essence, and 1/2 cup of the yoghurt and cream mixture until a smooth paste forms.
- Whisk the strawberry mixture into the cream and yoghurt mixture until combined.
- Pour into the chilled baking tin and return to the freezer. Every 30 minutes for 2 hours remove the mixture and thoroughly whisk together to incorporate the icy particles. Following the last whisking process add in the coconut shards, chocolate, and any remaining whole strawberries. Use a knife to ripple the ingredients through the semifreddo.
- Return to the freezer for 1 hour before consuming. Leave to sit at room temperature to thaw for 10 minutes before serving.
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