Sweet And Sour Strawberry Semifreddo With Black Sesame Recipes

SWEET AND SOUR STRAWBERRY SEMIFREDDO WITH BLACK SESAME

Steps:

• Cook strawberries and sugar in a medium pot over medium heat, stirring occasionally, until strawberries have broken down into a thick, chunky jam (they should not be syrupy), 10-15 minutes. Stir in vinegar; let cool.
• Meanwhile, toast black sesame seeds in a dry small skillet over medium heat until fragrant, about 2 minutes. Let cool. Whip cream and salt until cream holds a medium-stiff peak. Gently whisk in sweetened condensed milk and yogurt until completely blended. Gently fold in half of strawberry jam, just enough to create streaks, then gently fold in remaining jam (mixture should look marbled with pockets of jam).
• Transfer to a medium bowl or loaf pan and freeze until firm, at least 4 hours and up to 3 days.
• Serve semifreddo topped with toasted sesame seeds.

STRAWBERRY AND LIME SEMIFREDDO

Steps:

• 1.Line 2 8x4-inch or 9x5-inch loaf pans with plastic wrap with wrap extending over sides of pans.
• 2.Place 2 cups of the strawberries in a food processor. Cover and pulse 4 or 5 times until finely chopped, but not pureed.
• 3.In a large bowl, mix the chopped strawberries, sweetened condensed milk, lime peel and lime juice; set aside.
• 4.Trim all the crusts from the angel food cake. Tear or cut the cake into small cubes (about 8 cups of cubes).
• 5.Fold the cake into the strawberry mixture.
• 6.In another large bowl, beat the whipping cream with electric mixer on high speed until soft peaks form.
• 7.Fold in the sour cream until well blended.
• 8.Fold the whipped cream mixture into the cake mixture until well blended.
• 9.Divide the mixture evenly into the lined pans.
• 10.Fold the plastic wrap over the top. Freeze for 2 hours or until solid. Let stand at room temperature for 10 to 15 minutes to soften slightly.
• 11.Lift from the pans using plastic wrap overhang. Unwrap and cut each loaf in 8 slices. Garnish each slice with quartered strawberry. Serve with strawberry sauce, if desired.
• *Tip: For extended freezer time, overwrap the pans in foil. This is a great dessert to have on hand in the freezer. It will keep up to 2 months in the freezer.

STRAWBERRY SEMIFREDDO

Steps:

• make the meringue first,pre-heat the oven to 120c/gas 4.cover 2 solid baking trays with baking parchment and draw 20cm circles on them.
• separate 2 of the eggs and place the whites into a large clean bowl.keep the yolks to one side to use later.whisk the egg whites until they hold stiff peaks.mix 100g of the caster sugar and the cornflour and add to the egg whites one tbsp at a time,whisking well with each addition.divide the meringue between the trays and spread in the circles.bake the meringue for an hour then turn oven off and leave to cool in oven with the door ajar.
• line a 900g loaf tin with cling film.hull and puree the strawberries in a food processor,then whip the cream until soft peaks.
• when meringue is cold then make custard,place 3 whole eggs and 3 egg yolks into a heatproof bowl.add the remaining sugar and vanilla extract and whisk to combine.set the bowl over a pan of simmering water without the bowl touching the water.whisk for 4-5 minutes until it starts to go frothy then take off the heat and use an electric whisk to beat until pale and thicker.
• chop half the meringue into pieces then add to the cream with the egg mix and mix together.put a layer in the loaf tin then add a bit of strawberry puree,then cream mixture again,save some of the puree for later.cover with cling film then put in freezer overnight.
• following day take out when set and slice,putting coulis on the side,put the rest of the strawberry puree through a sieve .

STRAWBERRY SEMIFREDDO

Steps:

• Brush an 8-inch springform tin very lightly with vegetable oil. Line the bottom with a round of waxed paper.
• Combine heavy cream and 6 tablespoons confectioners' sugar in the bowl of an electric mixer fitted with a whisk attachment; whip until soft peaks form, about 5 minutes.
• Place 8 ounces strawberries in a blender or food processor; puree until smooth. Fold puree into cream. Fold in crushed meringue cookies and raspberry liqueur. Pour into the prepared tin and cover with plastic wrap.
• Freeze semifreddo until firm, 6 hours to overnight.
• Place 8 ounces strawberries in the blender or food processor; puree until smooth. Press through a fine-mesh strainer to remove seeds. Stir 5 tablespoons confectioners' sugar and lemon juice into the puree until sugar is dissolved.
• Spoon strawberry puree onto serving plates. Cut semifreddo into slices and place onto the plates. Garnish with remaining strawberries.