Strawberry semifreddo

If you’re looking for new and interesting ways of using your crop
of home-grown strawberries, this frozen dessert is a delicious
alternative to eating them simply with cream and sugar.

Strawberry semifreddo

Serves 6–8 • Prep 20 mins, plus freezing

8oz (225g) strawberries,
hulled, plus extra whole
strawberries and red
currants to decorate
1 cup heavy cream
1/2 cup confectioners’ sugar
4oz (115g) ready-made crisp
meringues, coarsely crushed
3 tbsp raspberry-flavored
For the coulis
8oz (225g) strawberries, hulled
1/4–1/2 cup confectioners’ sugar
1–2 tsp lemon juice, brandy,
grappa, or balsamic vinegar

1 Brush an 8in (20cm) loose-bottomed, springform pan
lightly with vegetable oil, then line the bottom with
greaseproof or parchment paper and set aside.
2 Purée the strawberries in a blender. Whip the cream
with the confectioners’ sugar until it just forms soft
peaks, and fold into the purée, then fold in crushed
meringues and liqueur. Turn into the pan, smooth, cover
with plastic wrap, and freeze 6 hours, or overnight.
3 Meanwhile, make the strawberry coulis. Purée the
strawberries in a blender or food processor, then press
them through a fine sieve to remove the seeds. Stir 1⁄4
cup confectioners’ sugar into the purée and taste for
sweetness, adding more sugar if necessary. Flavor the
coulis with the lemon juice.
4 Just before serving, release the sides of the springform
pan, remove the semifreddo, peel away the lining paper,
and using a warmed knife, cut into slices. Arrange the
slices on individual plates, spoon the coulis around the
base, and decorate with strawberries and red currants.
Note Store in the freezer for up to 3 months.

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