strawberry semifreddo
Whip up a delicious taste of summer with this dairy- and egg-free semifreddo.
This is incredibly simple and quick to make – and looks very pretty. A classic semifreddo is usually made with eggs but I haven't done so for this version. And I've used soy cream which gives the semifreddo a truly creamy taste and texture. One to enjoy throughout the summer!
preparation time 2 minutes
cooking time 6 minutes plus 3 to 3½ hours freezing time
serves 6
contains: soy
7 ounces strawberries, hulled and quartered
heaped ⅓ cup honey
½ teaspoon vanilla extract
1 tablespoon cornstarch
1 cup soy cream
coulis:
13 ounces strawberries, hulled
3 tablespoons xylitol or fruit sugar
1 Place the strawberries, honey, and vanilla extract in a heavy-bottom saucepan and cook gently over a low heat for 5 to 6 minutes until the strawberries have softened. Remove from the heat and let cool.
2 Meanwhile, pour the soy cream into a medium-sized saucepan and heat gently for 3 to 4 minutes until just starting to boil. Mix the cornstarch and 1 tablespoon water together in a small bowl to form a smooth paste. Add to the cream and, using a whisk or an electric mixer, whisk for 2 to 3 minutes until the cream has thickened a little. Remove from the heat and let cool.
3 Line a 9- x 5-inch bread pan with a large piece of waxed paper. Pour the strawberry mixture into the cream mixture and stir in gently until all the cream mixture has changed color. Pour the mixture into the bread pan, ensuring that all the strawberry pieces are evenly distributed on the bottom of the pan, and cover with the waxed paper. Place in the freezer for 3 to 3½ hours, or overnight, until set.
4 To make the coulis, place the strawberries and xylitol or sugar in a heavy-bottom saucepan and cook gently over a low heat for 4 to 5 minutes. Push the mixture through a fine non-metallic strainer, discard the pulp and leave to cool.
5 Before serving, remove the semifreddo from the freezer and let soften slightly at room temperature for 10 to 15 minutes. Cut the semifreddo into slices and serve with the coulis.
related ingredients: soya cream,
xylitol
