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strawberry semifreddo Recipe

   
 

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     strawberry semifreddo

Category   Desserts - Breads
Sub Category   None
Servings   8

Ingredients
1 1/2 pts strawberries, stems removed
1 T orange juice
1 1/4 c sugar, divided
4 eggs
1/4 c whole milk
1 t vanilla extract
1/2 c mascarpone
1 1/2 c heavy cream
 

Instructions
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.
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.
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.
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.
Serving Suggestions
Keeps in the freezer for a week.


Originally Submitted
3/6/2014





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