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Strawberry and Honey Semifreddo

64

  • Prep Time40 mins
  • Total Time1 hr
  • Makes8 servings
*PLUS 8 HR FREEZING TIME
Strawberry and Honey Semifreddo

(Recipes by Donna Borooah; Produced by Aimee Nishitoba; Photography by Christie Vuong; Food styling by Eshun Mott; Prop styling by Madeleine Johari)

This dessert will be your back-pocket recipe all season: Make the semifreddo and compote ahead of time to suit your schedule. The best part? A semifreddo is just that: semi-firm. This dessert won’t get too solid to eat, no matter how long it’s frozen.

Strawberry Compote

  • 1 454 g pkg strawberries, hulled

  • 1/3 cup liquid honey, (107 g)

  • 1 tbsp lemon juice

  • 1/8 tsp salt

Semifreddo

  • 3 egg whites

  • 1/4 cup granulated sugar, (48 g)

  • 3 tbsp liquid honey, (60 g)

  • 1/8 tsp salt

  • 1 cup 35% cream, chilled

Instructions

  • Compote: Mash strawberries in a medium saucepan using a potato masher, until roughly puréed with some chunks. Add 1⁄3 cup honey, lemon juice and 1⁄8 tsp salt. Bring to a boil over medium-high. Cook, stirring often, until foam subsides and compote coats the back of a spoon, 6 to 8 min. Transfer to a wide bowl and set aside to cool, 30 min.

  • Semifreddo: When compote is almost cool, line a 9 x 5-inch loaf pan with parchment, leaving overhang on all sides.

  • Stir together egg whites, sugar, 3 tbsp honey and 1⁄8 tsp salt in a large, heatproof bowl. Fill a large saucepan with 1-inch water and bring to a simmer over medium; place bowl overtop. Stir until mixture is warm and sugar dissolves, 3 min. Remove bowl from heat. Beat with an electric mixer on high, until stiff peaks form and bowl is cool to the touch, 5 to 8 min. Set aside.

  • Beat cream in another large bowl using an electric mixer on medium-high, until stiff peaks form, 3 min. Carefully fold a third of cream into meringue mixture until just combined. Repeat with the remaining two-thirds of cream. Add half of the cooled compote. Gently fold a few times, leaving large streaks of strawberry remaining. Refrigerate remaining compote for serving.

  • Transfer semifreddo mixture to prepared loaf pan, smoothing the top. Holding each short end of the loaf pan, tap on the counter a few times to burst any large, hidden bubbles. Press another piece of parchment onto the surface. Wrap the whole pan tightly with foil or compostable wrap. Freeze until firm, 8 hr. Freeze or refrigerate serving platter and plates for at least 30 min.

  • To serve, peel away and discard parchment, then invert onto chilled serving platter. Cut into 8 slices. Divide semifreddo among the chilled plates, then top with remaining compote.

Kitchen Tip

Well-wrapped semifreddo will keep frozen for up to 1 month. Compote will keep refrigerated in an airtight container for up to 5 days.

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