Strawberry Semifreddo

Free

Difficulty: Low
Time: 30 min (plus freezing time overnight)
Quantity: 10-12 people (plumcake mold 25cm x 11cm or round (18cm diameter)
Type: Semifreddos
Dietary requirements: Nut-free Gluten-free Vegan

Ingredients

MERINGUE

100 g aquafaba

150 g granulated sugar

1 g xanthan gum

1,2 g cream of tartar

SEMIFREDDO BASE

200 g meringue

250 g vegetable whipping cream

200 g strawberry puree (from fresh strawberries)

FOR DECORATING

200 g fresh strawberries

40 g granulated sugar

20 g lemon juice

colored dried petals

Semifreddo is a fresh, creamy and airy dessert; it is served frozen but thanks to fats, sugars and the air incorporated into the mixture it remains soft. Whipped cream and meringue play a fundamental role: the meringue must be well whipped and stable so that the semifreddo stays creamy in the freezer. It is a dessert suitable all year round but especially in warm months; no oven is needed to prepare it and being very refreshing it is perfect for summer. This time we will make it with strawberries. We will blend fresh strawberries until obtaining a puree, which we will mix with the cream and meringue to make the semifreddo cream. After freezing and unmolding it we will finish it with a strawberry compote and colored petals.

Method

Wash the strawberries, remove the stems. Transfer to a jug and blend with an immersion blender until obtaining a nice homogeneous puree without strawberry pieces. Pour the puree into a large bowl and set aside.

In another bowl weigh the cold cream from the fridge, whip with electric beaters or in a planetary mixer until obtaining whipped and stable cream. Keep in the fridge and prepare the meringue. In the planetary bowl weigh the aquafaba and start whipping with the whisk at medium speed; if it struggles to whip add the cream of tartar (otherwise it is not necessary to use it).

Separately weigh the granulated sugar and mix it with the xanthan gum. After a few minutes when it begins to turn white and incorporate some air, pour the sugar little by little. Continue whipping until all the sugar has been added and you obtain a firm and voluminous meringue, about 10-15 minutes. If you do not have a planetary mixer you can use electric beaters.

Pick up the bowl with the strawberry puree, add a first portion of whipped cream and mix with the whisk; when it is well blended add the second portion of cream and continue to mix. You only need to blend the cream well, do not overmix or it will deflate.

Then add the meringue and mix with the whisk and then with a spatula until cream and meringue are well combined. Take the mold, line it with baking paper. Pour the semifreddo into the mold and level. Place in the freezer overnight.

Cook the strawberries in a small pan, cut into pieces and mixed with the sugar and lemon juice. Cook over low heat for 15-20 minutes. The strawberries should cook, soften and release water, and the water should evaporate.

Then transfer to a container, cover with cling film in contact and refrigerate. The next day unmold the semifreddo and place it on the plate. Pour the cold strawberry compote and decorate with dried colored petals.

Return the semifreddo to the freezer; to slice and serve it use a smooth sharp knife, warm it in hot water or with a flame to obtain clean cuts. After making the slices wait 5 minutes before consuming them (if your freezer is at -25˚C or otherwise very cold).

Storage

The semifreddo is stored in the freezer and served at that temperature, therefore frozen, but it will be soft. Depending on your freezer temperature it may be more or less soft. If your freezer is very cold it is recommended to leave it 5 minutes at room temperature, but first cut the slices; it will be easier to cut when firmer. In any case use a sharp knife and warm it a little under hot water to cut more easily and obtain a clean cut. Store in the freezer up to 1 month.