Strawberry-Elderflower Semifreddo

Step 1

In a medium heavy-bottomed saucepan, toss the chopped strawberries with the lemon juice until evenly coated.

Step 2

In a small bowl, mix ½ cup (109 grams) of the Redpath® Golden Yellow Sugar and half of the salt (about 2 grams / ¼ teaspoon) until well combined. Sprinkle the brown sugar mixture over the strawberries and gently toss to coat. Cover saucepan and allow strawberries to macerate; at least 30 minutes.

Step 3

Meanwhile, line a 9 x 5-inch loaf pan with parchment paper, leaving about a 2-inch overhang on the longer sides for easy removal. To prevent the parchment from shifting, lightly grease or oil the bottom and sides of the loaf pan.

Step 4

Place the saucepan of macerated strawberries over medium heat. Bring to a simmer and cook for about 15 minutes, occasionally stirring until strawberries are soft and mixture is thickened. Crush any large pieces of strawberries with the back of a heatproof spatula or wooden spoon. Remove from heat and allow to cool to room temperature. Place into the fridge to chill until needed.

Step 1

In a large heatproof bowl, whisk together the egg yolks, the Redpath® Special Fine Granulated Sugar, 3 tablespoons of the elderflower liqueur (45 ml), water, and the remaining ¼ teaspoon (~2 grams) salt, until mixture is homogeneous. Place the bowl over a large heavy-bottomed saucepan of just simmering water, ensuring that the bottom of the bowl is not touching the water. Continuously whisk (see Chef’s Tips) until sugar is dissolved, mixture is pale and doubled in volume, and reaches the ribbon stage. The mixture's temperature should register 160°F (71°C) on a thermometer; 10 to 14 minutes, depending on the distance of the bowl from the hot water.

Step 2

Remove from heat, wiping the moisture off the bottom of the bowl with a kitchen towel. Continue whisking until the mixture has cooled to room temperature (see Chef’s Tips).

Step 3

In the bowl of a stand mixer, using the whisk attachment (see Chef’s Tips), whip the heavy cream and the remaining ¼ cup (54 grams) of Redpath® Golden Yellow Sugar until thickened. Scrape down the bowl, add the remaining elderflower liqueur, and whip on medium to medium-high speed until medium peaks form.

Step 4

Place about ⅓ of the whipped cream into the cooled custard. Quickly stir into the custard mixture to lighten. Add the remaining whipped cream and gently fold into the custard mixture until just combined.

Step 5

Transfer ⅓ of the mixture into the prepared pan. Spoon and fold in half the cooled strawberry sauce into the remaining custard (about 3 to 4 folds). Add in the remaining strawberry sauce and fold again (3 to 4 folds); you want distinctive red swirls of strawberries.

Step 6

With an offset spatula, smooth the top and tightly cover the pan with foil and place it into the freezer to chill; at least 6 hours, but preferably overnight.

Step 1

Let semifreddo sit at room temperature for about 5 minutes before removing foil and inverting onto a serving platter or cutting board. Carefully remove pan and peel away the parchment paper.

Step 2

With a sharp chef’s knife dipped in hot water and wiped dry with a clean kitchen towel, cut semifreddo into slices; dip & dry the knife after every slice. Garnish with fresh strawberries or strawberry puree if desired. Serve immediately.

Step 3

Any leftovers can be placed into an airtight container, layered between parchment or wax paper, and placed into the freezer for up to a week.

Image