Strawberry Rhubarb Semifreddo Recipes

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CHEF JOHN'S STRAWBERRY SEMIFREDDO



Chef John's Strawberry Semifreddo image

My lighter, no-cook adaptation of semifreddo skips the traditional egg custard and cuts down on fat, sugar, and time. It just so happens to be lighter, with a cleaner, more distinct berry flavor and a texture that's less creamy than classic semifreddo, falling somewhere between strawberry ice cream and a strawberry ice pop.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 4h

Yield 10

Number Of Ingredients 13

1 pound fresh strawberries
½ cup white sugar
¾ cup full-fat Greek yogurt
lemon, zested
2 teaspoons fresh lemon juice
⅛ teaspoon vanilla extract
1 teaspoon aged balsamic vinegar
1 pinch salt
1 ¾ cups cold heavy cream
6 shortbread cookies
3 tablespoons melted butter
1 ½ cups diced fresh strawberries
2 tablespoons white sugar, or more to taste

Steps:

  • Line 10 ramekins with plastic wrap and place them onto a baking sheet.
  • Hull strawberries with the tip of a knife. Place strawberries in a food processor. Add sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, and balsamic vinegar. Sprinkle in a tiny pinch of salt. Pulse on and off to combine; finish pureeing on high until smooth.
  • Whisk heavy cream in a bowl until soft peaks form. Add the strawberry puree. Stir and fold with a spatula until most of the major streaks disappear. Fill ramekins 1/4 to 1/8 inch from the top with the strawberry mixture. Tap baking sheet against the counter to settle the tops. Cover ramekins in plastic wrap and freeze until mostly firm, about 1 1/2 hours.
  • Meanwhile, place cookies in a resealable plastic bag. Seal; crush cookies through with a rolling pin to get 1 1/2 cups of crumbs. Place crumbs into a bowl; add butter and mix well.
  • Divide the cookie crumb mixture among the ramekins and smooth out with the back of a spoon. Cover again and freeze until completely frozen, about 2 hours.
  • Toss diced strawberries with sugar in a bowl. Let rest at room temperature until a syrup forms below the strawberries, about 1 hour.
  • Warm up each ramekin in your hands to help unmold the semifreddo; invert onto a plate. Top with the strawberries in syrup. Thaw for 10 to 15 minutes before serving.

Nutrition Facts : Calories 289.2 calories, Carbohydrate 22.9 g, Cholesterol 70.6 mg, Fat 21.7 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 12.8 g, Sodium 88.3 mg, Sugar 17.3 g

STRAWBERRY-RHUBARB SEMIFREDDO



Strawberry-Rhubarb Semifreddo image

A semifreddo is a frozen, molded mousse. Here, we combine it with a walnut-shortbread crust for a tart that celebrates the coming of spring fruit.

Provided by Tracey Seaman

Yield Makes 8 to 10 servings

Number Of Ingredients 9

2 (5 1/3-ounce) boxes all-butter shortbread cookies, broken into pieces
1/2 cup walnut halves
1 pint strawberries, enough hulled and thinly sliced to make 3/4 cup, and remainder reserved for garnish
1/2 pound fresh rhubarb stalks, peeled and sliced crosswise into 1/2-inch chunks
1/3 cup plus 1/2 cup sugar
2 large eggs
1/2 cup mascarpone cheese
1 1/2 cups heavy cream
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350°F.
  • In food processor, process cookies and walnuts until finely ground. Press crumbs onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake until golden and fragrant, about 10 minutes. Transfer to rack to cool.
  • In medium saucepan over moderate heat, combine sliced strawberries, rhubarb, and 1/3 cup sugar. Simmer, stirring often, until soft, about 6 minutes. Remove pan from heat and set aside.
  • In large metal bowl using handheld electric mixer, beat eggs and remaining 1/2 cup sugar until foamy. Beat in hot strawberry-rhubarb mixture. Place bowl atop saucepan of barely simmering water and beat at moderately high speed until instant-read thermometer registers 140°F, about 5 minutes. Turn off heat and continue beating 3 minutes more. Remove bowl from saucepan and let custard cool, stirring occasionally, until room temperature. Cover and chill 30 minutes.
  • In large bowl, combine mascarpone, 1/4 cup heavy cream, and vanilla. Using handheld electric mixer with clean beaters, beat mixture at low speed until combined. Gradually beat in remaining cream, then beat at moderately high speed until mixture just holds stiff peaks. Fold mixture into chilled custard, then pour into springform pan, smoothing top. Wrap well in plastic wrap and freeze until firm but not frozen solid, about 3 hours.
  • To serve, unwrap and let stand at room temperature 20 minutes to soften slightly. Place tart on serving platter and remove sides of pan. Garnish with remaining strawberries.

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