Semifreddo with strawberries

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Foto: Francois Oberholster
Foto: Francois Oberholster

Makes: 2 loaf tins

Preparation time: 40 minutes

• 1 vanilla pod

• 3 eggs

• 2 egg yolks

• 210g (250ml) castor sugar

• 250g strawberries

• 20ml sugar

• 500ml cream

• white chocolate for garnish

• extra strawberries for garnish

1 Line two 12 x 18cm loaf tins with clingwrap; if you’d like to make individual portions, line individual containers. Scrape the seeds from the vanilla pod and add to the eggs, egg yolks and castor sugar in a bowl that fits over a pot with boiling water (make sure the water does not touch the bowl as it will get too hot).

2 Beat the mixture in the bowl over the boiling water until thick and light in colour. Test it by dipping a wooden spoon into it and drawing a line through the back of it with your finger. Remove the bowl from the hot water and allow it to cool slightly.

3 Pulp the strawberries and sugar and divide between the two tins.

4 Beat the cream until stiff and fold it into the cooled egg mixture. Pour the mixture over the strawberry layer in the tins and freeze overnight.

To serve Slice and garnish with extra strawberries and white chocolate shavings.

Did you know?
Semifreddo, which means ‘half-cold’, is ice cream that’s made from whipped cream, cookies, nuts and fruit.

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