|250 ml||whipping cream|
|1 teaspoon||vanilla extract|
|200 g||fresh strawberries|
|50 g||Carla 70% dark chocolate|
There is nothing complicated about preparing semifredd. Let's start with the preparation of strawberry puree. Clean the strawberries and cut them into smaller pieces. Put them in a pan with a teaspoon of sugar and let the strawberries cook for about 3 minutes. Then mix this mixture in a blender and allow to cool.
Now we can start preparing for semifredd. Whip the egg yolks together with the sugar and vanilla extract into a smooth foam. Whisk the whipping cream into a semi-solid. Whip the proteins to a firm consistency. Then gradually almost mix the semi-solid cream together with the yolk mousse and finally mix the whipped whites very gently and we're done.
If we do not want to risk anything, we can choose a variant where we heat-treat the eggs in the recipe. We will need two more yolks (ie 3 whole eggs and two yolks). Beat the whole eggs and yolks together with the sugar and vanilla extract over the water bath until the whole mixture is pretty thick and whitish. The ideal temperature for such a mixture should be between 65-60 ° C. Stir it until it cools down. Whisk the whipping cream into a semi-solid. Mix the cooled egg cream and cream and we have semifreddo almost done again.
Transfer the semi-liquid mixture to semifreddo in the form of an unloaded food foil. The ideal form is, for example, roe deer or other elongated. Alternatively, we can create individual desserts in smaller bowls or cups. We then slowly add the chilled strawberry puree to the semifredd and a little spatula passed through it, so that the puree got more places and after freezing it created a nice mosaic. Chop the chocolate into pieces and sprinkle with the mixture or add it to the strawberry puree and mix lightly.
We freeze the mixture prepared in this way and we are done in a few hours.