Tuesday 15th October 2019
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Serves
Preparation time: 10 minutes
Cooking Time: 5 minutes

Ingredients
For the semifreddo:
250g fresh strawberry puree
4 eggs
150g caster sugar
200ml double cream soft wipped

For the panna cotta:
200g fresh passion fruit puree
200g clotted cream
100g caster sugar
5 gold strength gelatine leafs

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Strawberry semifreddo with passion fruit panna cotta

METHOD
To make the semifreddo, place the sugar in a pan with 2 tablespoons of water and gently melt, separate the egg yolks from the whites, place the yolks in a bowl and whip with an electric whisk gently adding the warm sugar, until pale and light in texture.

In a separate bowl whip the egg whites until stiff. Fold the soft whipped cream gently in the yolks mixture, add the strawberry puree and fold in the egg whites – do not overwork.

Pour into a plum cake tin layered with cling film and freeze for at least 5 hours. Keep in the freezer until ready to serve.

For the panna cotta place all the ingredients apart from the gelatine leafs in a pan and heat to 70C. Soak the gelatine in cold water for 5 minutes, drain and squeeze the excess water. Add to the panna cotta and gently mix, strain and place in a container. Refrigerate for 2 hours.

Serve with sliced strawberries and honeycomb.

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