Strawberries are cheap at the moment (especially at the farmers markets). My strawberry semifreddo makes a lovely treat during summer (and you can even use strawberries which are overripe / soft).
If you want to store your semi freddo in the freezer as an occasional treat for yourself (and the occasional visitors), you can slice the semifreddo and store the slices in the freezer in a container – this way it will be easier to control your portion size.
A great way to serve this is with a generous handful of fresh strawberries – and you can even drizzle some melted 70% dark chocolate over the top (as shown in the photo below).
- 1 egg
- 2 egg yolks
- ½ cup coconut sugar
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 400ml coconut cream
- 450grams fresh strawberries (leaves removed)
- Place strawberries, cinnamon and coconut cream in a food processor and blend until smooth.
- Crack the egg into a large glass bowl and add two further egg yolks, vanilla extract and coconut sugar.
- Place the bowl over a saucepan of boiling water and beat the mixture (using an electric beater) continuously for about 6 minutes (or until mixture is a thick creamy coloured mixture).
- Remove bowl from heat and continue to beat with the electric mixer for a further 5-6 minutes.
- Fold the strawberry mixture through the whipped egg mixture.
- Pour mixture into a loaf tin lined with baking paper.
- Place in the freezer and allow to set for 7 hours (or overnight).
- Remove the semifreddo from the freezer about ten minutes before serving and allow the semifreddo to sit on the bench for about 5 minutes (this is so that it ca be removed from the tin quickly).
- Tip the tin over onto a serving plate and give the bottom of the pan a few strong taps – the log should now be on the plate.
- Gently remove the baking paper from the outside of the semifreddo.
- Cut the semifreddo and serve in slices.
- A great idea is to serve the semifredo with fresh strawberries (and a drizzle of melted 70% dark chocolate).