Strawberry semifreddo

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


Featured in:
June 2014

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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Have you seen this months copy of Lincolnshire Life Magazine? 📖 If not, you may have missed their feature on the Taste of Excellence Awards, including our very own Tristran Russell presenting the Best Farm or Local Shop to this years winner and finalists Doddington Hall and Gardens, Manor Farm Shops and Garden Centre, Leasingham , Nr Sleaford and Leagate Road Farm Shop, congratulations to you all! 🍾 #awardsceremony #awardsnight #magazinefeature ... See MoreSee Less