Strawberry and Pomegranate Semifreddo
Italian for “half-frozen”, semifreddo marries the texture of frozen mousse with the richness of ice cream for a dream-like dessert. In this recipe, strawberry pulp and pomegranate rubies are folded through the mixture for a fresh and fruity flavour.
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INGREDIENTS
- 4 free-range eggs, separated
- ½ cup sugar
- 1 Tbsp. vanilla paste
- ½ tsp cream of tartar
- 1 cup cream, whipped
- 100g strawberries, blitzed to a pulp
- 100g pomegranate rubies
METHOD
Place the egg yolks, ¼ cup of sugar and vanilla paste in a heat-proof bowl and beat until pale and thick.
Place the bowl over a casserole of simmering water and beat until the mixture doubles in volume.
In a separate bowl, beat the egg whites with cream of tartar and remaining sugar until stiff peaks form.
Fold the whipped cream with both egg mixtures and place in a Le Creuset 32cm Rectangular Dish. Gently mix through strawberry pulp and pomegranate rubies. Freeze until set (about 4 – 6 hours).
