Strawberry Semifreddo with Orange Roasted Strawberries
Strawberry Semifreddo
200g strawberries
175g castor sugar
60ml sweet vermouth or sweet wine
2 egg yolks
1 egg
1 teaspoon vanilla extract
300ml double cream, whipped
Method
Cut the strawberries in half and cook with 60g of the sugar, 2 teaspoons water and a teaspoon of the vermouth. Cook for 5 minutes then blend to a puree.
Place the remaining sugar, vermouth, eggs, egg yolk and vanilla in a heat proof bowl and whisk.
Place over a pot of simmering water and whisk until the mixture thickens – this will take about 5 minutes. Remove from heat and then whisk with an electric blender until cool.
Fold in the double cream and place in a plastic container. Swirl the strawberry puree through the mixture and cover.
Freeze until set.
Orange Roasted Strawberries
Zest and juice 1 orange
75g castor sugar
25ml brandy or sweet vermouth
400g strawberries, hulled and cut in half if big
Method
Boil the orange juice, zest and sugar with the liquor until thick and syrupy.
Take a sheet of parchment and fold in half to double up. Scatter strawberries in the middle and pour over the syrup.
Gather up and scrunch to secure the edges. Bake in a 180oc oven for 15 minutes.
Remove from heat and cool.
Scoop ice cream into bowls and top with cool roasted strawberries
