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Instructions |
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Line a 9 by 5 inch loaf pan with plastic wrap, leaving a few
inches all around the sides. Puree the strawberries (reserving
and refrigerating several pretty ones) with the orange juice and
2 tablespoons of the sugar. Chill the puree until ready to use.
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Fill the bottom of a double boiler with water and bring almost
to a boil. In the top, beat the eggs with the remaining sugar,
the milk, and the vanilla. Place over the simmering water and
whisk continuously for about 10 minutes, or until the
mixture thickens and form trailing ribbons. Cool in the fridge
for aobut 1 1/2 hours.
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When the egg mixture has cooled, whisk in the mascarpone
and all but 1/4 cup of the strawberry puree. In a separate
bowl, whip the ream until firm peaks form. With a spatula,
fold the cream into the strawberry and mascarpone mixture.
Pour into the loaf pan and freeze for at least 4 hours.
Refrigerate the reserved puree.
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Unmold the semifreddo by loosening the plastic wrap, then
inverting the pan onto a serving dish. Slice or leave whole the
reserved strawberries. Add them to the reserved puree and
spoon this over the semifreddo in the dish or over individual
servings.
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Serving
Suggestions |
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Keeps in the freezer for a week.
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Originally Submitted
3/6/2014
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