STRAWBERRY SEMIFREDDO

A SWEET SUMMER TREAT.

Beat the heat with this blissful Italian dessert. Use EVERCLEAR® to bring out the sugary sweetness of fresh fruit and lower the freezing temperature to dig in even sooner.

Ingredients:

1 lb. Strawberries
1 c. Sugar
Zest Of 1 Lemon
1 tbsp. Balsamic Vinegar (Optional)
1 tbsp. EVERCLEAR® Grain Alcohol
1 tsp. Vanilla
¼  tsp. Salt
4 Eggs, Separated
1 c. Cream

Instructions:
  1. Line a 9×5 loaf pan with parchment paper.
  2. Core strawberries and slice into bowl. Add ½ cup sugar and lemon zest. Set aside to macerate. After at least 1 hour, strain juices from strawberries into a small saucepan with balsamic vinegar and salt. Reduce over low heat.
  3. Arrange macerated strawberries on top of lined loaf pan in a thin layer. Purée the remaining strawberries with EVERCLEAR Grain Alcohol, vanilla, salt and balsamic strawberry reduction.
  4. Beat egg yolks with ¼ cup of sugar in a large bowl until light in color. Set bowl over a pot of simmering water and continue to beat yolks until warm to the touch and just thickened. Add strawberry purée to egg yolks and mix gently.
  5. In another bowl, whip 3 of the 4 egg whites with ¼ cup of sugar until stiff peaks form. Fold into strawberry yolk mixture until some streaks remain.
  6. Use egg white bowl to whip cream then fold into Strawberry Semifreddo. Pour into loaf pan and place evenly in the freezer for at least 6 hours.

Please Enjoy Responsibly.

Created By: Vanessa Dora Lavorato