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Strawberry-Balsamic Semifreddo
A semifreddo is like an ice cream or a creamy custard but it has a creamier texture because it is served like a piece of cake in a semi-melted state. Its rich and delicious and very impressive
Recipe type: Dessert
Serves: 8
Ingredients
- 1-1/2 cups cold pareve whippingcream
- 6 oz. (1 cup) fresh strawberries
- 5 large egg yolks, at room temperature
- ⅔ cup sugar
- 3 tablespoons red wine, or kosher for Passover raspberry liqueur
- 2 large egg whites, at room temperature
- ½ teaspoon cream of tartar, optional
- ¼ teaspoon salt
- ¼ cup seedless strawberry or raspberry jam
- 1 Tbs. aged balsamic vinegar
Instructions
- Thoroughly chill a large metal bowl and the beaters of an electric hand mixer. Line the bottom and long sides of a 9x5-inch loaf pan with a 12x20-inch piece of plastic wrap, leaving 4-inch overhangs on the long sides. Smooth the plastic along the sides and into the corners; it’s OK if there are wrinkles. The plastic will not completely cover the short sides.
- Beat the pareve cream in the chilled bowl with the chilled beaters on medium-high speed just until firm peaks form, 1 to 2 minutes. Refrigerate.
- Make the cream sauce
- Using the back of a wooden spoon, press the strawberries through a fine-mesh sieve into a small bowl. Scrape any purée from the bottom of the sieve into the bowl and set aside.
- Clean and dry the beaters. In a 4-quart saucepan, bring 1-1/2 inches of water to a boil over high heat and then lower the heat to a gentle simmer. Put the egg yolks, ⅓ cup of the sugar, and the wine in a medium metal bowl and set the bowl over the pan of simmering water; make sure the bottom of the bowl doesn’t touch the water. Beat on medium speed, frequently scraping down the bowl with a silicone spatula, until the cream is thick, almost doubled in volume, and the beaters leave a trail when you lift them, about 5 minutes. Remove the bowl from the pan and fold the strawberry purée into the cream until combined. Set aside.
- Clean and dry the beaters. Return the pan to the heat and maintain the water at a gentle simmer. Put the egg whites, the remaining ⅓ cup of sugar, the cream of tartar, if using, and salt in a large metal bowl and set it over the pan of water. Beat on medium speed, occasionally scraping down the sides of the bowl with a clean silicone spatula, until light, fluffy, and shiny, about 3 minutes. Remove the bowl from the pan and continue beating until the meringue is very thick and billowy, about 2 minutes more.
- Putting it together:
- In a small bowl, whisk the jam and balsamic vinegar until smooth.
- Use a silicone spatula to gently fold the cream into the meringue and then fold in the whipped cream until no streaks remain. Dollop the jam mixture over the top and fold it in with just a few long, gentle strokes to create swirls.
- Scrape the mixture into the prepared pan and smooth the top with an offset spatula, scraping off excess if necessary to create a level top. Wrap the overhanging plastic over the top to cover and freeze for at least 6 hours and up to 3 days.
- Unmold and serve
- Peel back the plastic wrap from the top of the semifreddo. Invert the pan over a cutting board or serving platter. Lift off the pan, holding the overhanging plastic down on one side and then the other. Remove the plastic wrap. If the semifreddo looks wrinkled, warm a long knife or small offset spatula under hot running water, wipe the blade dry, and run it over the wrinkles to smooth them out.
- Slice the semifreddo crosswise into 1-inch-thick pieces to serve.
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