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:
- Line a 9×5 loaf pan with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.