Tuesday, July 19, 2011

strawberry semifreddo

Last week on the Today Show, I saw Donatella make a wonderfully inviting summer dessert in less than a minute. You know how everything is at warp speed when people cook on TV? Wouldn't it be fantastic if we could all have someone to wash, stem and quarter all of our strawberries?!?

Well, I do not have a sous chef (unless you count children who want to eat strawberries as you are chopping them), but this recipe took only slightly longer than the minute on TV. Maybe 15. Pretty quick.  Here's the recipe from the "Donatella Cooks" segment of the Today Show.

  • 4 cups of strawberries, hulled, plus more for garnish
  • 3/4 cup sugar
  • 3 tablespoons Tuaca or Grand Marnier (optional)
  • 1 cup heavy cream
  • Fresh mint, cut in thin strips, for garnish (optional)
Line an 8" or 9" x 5" x 3" loaf pan, if using, with plastic wrap and set aside.
Combine the strawberries, sugar, and Tuaca (a golden liqueur made in Tuscany. It infuses the semifreddo with the subtle flavors of orange and vanilla) in the bowl of a food processor and puree. Reserve 1 cup. Pour the remaining puree into a large bowl. Whip the cream in another bowl using an electric mixer until soft peaks form when you lift the beaters out of the bowl. Fold the cream into the puree using a rubber spatula, working from the bottom of the bowl, until there are no signs of cream. Pour the mixture into the loaf pan, cover with plastic wrap, and freeze until firm, about 2 hours.
Invert the semidreddo onto a serving plate. Remove the plastic wrap and, when slightly softened, smooth the top with a knife.
Cut into ¾ - 1" thick slices and garnish with the strawberries, mint, and some of the reserved puree drizzled on top.

The end result is a lot like a light strawberry ice cream. Only better! Let me know if you try it, and what you think.

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