Strawberry Angel Semifreddo Recipes

STRAWBERRY AND LIME SEMIFREDDO

Steps:

• 1.Line 2 8x4-inch or 9x5-inch loaf pans with plastic wrap with wrap extending over sides of pans.
• 2.Place 2 cups of the strawberries in a food processor. Cover and pulse 4 or 5 times until finely chopped, but not pureed.
• 3.In a large bowl, mix the chopped strawberries, sweetened condensed milk, lime peel and lime juice; set aside.
• 4.Trim all the crusts from the angel food cake. Tear or cut the cake into small cubes (about 8 cups of cubes).
• 5.Fold the cake into the strawberry mixture.
• 6.In another large bowl, beat the whipping cream with electric mixer on high speed until soft peaks form.
• 7.Fold in the sour cream until well blended.
• 8.Fold the whipped cream mixture into the cake mixture until well blended.
• 9.Divide the mixture evenly into the lined pans.
• 10.Fold the plastic wrap over the top. Freeze for 2 hours or until solid. Let stand at room temperature for 10 to 15 minutes to soften slightly.
• 11.Lift from the pans using plastic wrap overhang. Unwrap and cut each loaf in 8 slices. Garnish each slice with quartered strawberry. Serve with strawberry sauce, if desired.
• *Tip: For extended freezer time, overwrap the pans in foil. This is a great dessert to have on hand in the freezer. It will keep up to 2 months in the freezer.

STRAWBERRY & ELDERFLOWER SEMIFREDDO

Steps:

• Line a 1-litre loaf tin with cling film. Cook 300g of the strawberries with the 50g sugar and 4 tbsp of the elderflower cordial for 8-10 mins in a small pan over a medium heat until the strawberries have released some of their liquid and it has reduced a little. Leave to cool.
• Whisk the double cream to soft peaks, then fold in the Greek yogurt until combined. Gently fold the cooked strawberries through the cream and yogurt mixture to create a ripple effect. Tip the mixture into the lined tin, then gently even out with the back of a spoon. Cover with cling film and freeze for at least 5 hrs or overnight. Will keep frozen for up to one month.
• To serve, remove from the freezer, turn out onto a serving plate, peel off the cling film and defrost for 20 mins. Meanwhile, mix the rest of the strawberries with the remaining elderflower cordial, sprinkle over the 2 tbsp sugar, if using, and pile these on the semifreddo.

STRAWBERRY ANGEL SEMIFREDDO

Steps:

• Line 2 (8x4-inch) loaf pans with plastic wrap, allowing 4 inches wrap to hang over short ends of pans. In food processor bowl with metal blade, place quartered strawberries. Cover; process with on-and-off pulses until almost pureed but with a few small pieces remaining. In large bowl, stir pureed strawberries, milk, liqueur and orange peel until well mixed.
• Trim or brush any dark brown crust from angel food cake; cut cake into 3/4-inch cubes. In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream and cake cubes into strawberry mixture. Spoon mixture evenly into pans. Fold plastic wrap over mixture. Freeze at least 5 hours until firm.
• To serve, remove dessert from freezer 5 to10 minutes before serving. Unwrap and unmold onto serving platter; remove plastic wrap. Garnish tops of loaves with strawberry slices.