Semifreddo
Semifreddo is a refreshing, creamy, and airy dessert. It's served frozen, but thanks to the fats, sugars, and air incorporated into the batter, it's soft and fluffy. Whipped cream and meringue play a key role; the meringue must be well whipped and stable to ensure the semifreddo stays creamy in the freezer.
It's a dessert suitable all year round but especially in the warmer months, you don't need an oven to prepare it and being very fresh it will be perfect in the summer.
This time, we'll make it with strawberries. We'll blend fresh strawberries until they form a puree, then mix it with cream and meringue to make the semifreddo. After freezing and unmolding, we'll top it with a strawberry compote and colorful petals.
Procedure
Wash the strawberries and remove the stems. Transfer to a jug and blend with an immersion blender until you obtain a nice, smooth puree with no strawberry chunks.
Pour the puree into a large bowl and set aside.
In another bowl, weigh the chilled cream from the refrigerator and whip it with an electric whisk or a stand mixer until stiff peaks form. Refrigerate and prepare the meringue.
Weigh the aquafaba into the bowl of a stand mixer and begin whipping with the whisk attachment at medium speed. If it's struggling to whip, add the cream of tartar (otherwise, you don't need to use it).
Separately, weigh the caster sugar and mix it with the xanthan gum. After a few minutes, when it begins to turn white and incorporate a little air, gradually add the sugar.
Continue whipping until all the sugar has been added and you have a nice, firm, full-bodied meringue, about 10-15 minutes.
If you don't have a stand mixer, you can use an electric whisk.
Now take the bowl with the strawberry puree, add the first part of the whipped cream and mix with a whisk. Once it's well combined, add the second part of the cream and continue mixing. Just mix the cream well; don't overmix or it will deflate.
Then add the meringue and mix with a whisk and then with a spatula until the cream and meringue are well combined.
Take the mold and line it with baking paper.
Pour the semifreddo into the mold and smooth it out. Freeze overnight.
Cook the strawberries in a saucepan, cut them into pieces and mix them with the sugar and lemon juice.
Cook over low heat for 15-20 minutes.
The strawberries must be cooked, softened and released, and the water must evaporate.
Then transfer to a container, cover with cling film and place in the fridge.
The next day, unmold the semifreddo and arrange it on a plate.
Pour the cold strawberry compote and decorate with dried colored petals.
Place the semifreddo in the freezer. To cut it into slices and serve, use a sharp, smooth knife. Heat it in hot water or over a flame to ensure clean cuts.
After making the slices, wait 5 minutes before eating them (if your freezer is at -25˚C or very cold).
