A delightful idea for a simple spring dessert.
Ingredients
- 1 egg
- 2 egg yolks
- 100g sugar (slightly less than 1/2 cup)
- 1 tablespoon vanilla sugar
- 1 cup (250 ml) heavy cream (30% fat)
- 300g strawberries
Preparation
Line a dish such as a loaf pan or a heatproof dish with transparent food foil or parchment paper. In a bowl, crack the egg, add egg yolks, sugar, and vanilla sugar, and mix. Place the bowl over a pot with lightly simmering water, reduce the heat to a minimum or turn off the burner completely, and beat the mixture for about 7 minutes over hot steam until it becomes very fluffy, thick, and pale. Remove the bowl from the pot and continue beating for another 7 minutes until the mixture cools down.
Blend the strawberries into a puree. In a clean bowl, beat the heavy cream until stiff peaks form. Add it together with the blended strawberries to the beaten egg mixture and mix everything thoroughly. Pour the mixture into the prepared dish and place it in the freezer for a few hours or longer if needed. After freezing, wrap the dessert in plastic wrap or cover it tightly. To remove the semifreddo from the dish, you can take it out of the freezer a few – several minutes earlier or briefly dip the loaf pan in hot water.
