Culinary Art

                  Strawberry semifreddo

Serves 6–8  •  Prep 20 mins, plus freezing

INGREDIENTS

8oz (225g) strawberries,hulled, plus extra whole

strawberries and red currants to decorate

1 cup heavy cream ,1/2 cup confectioners’ sugar

4oz (115g) ready-made crisp meringues, coarsely crushed

3 tbsp raspberry-flavored liqueur

For the coulis

8oz (225g) strawberries, hulled

1/2 cup confectioners’ sugar ,1–2 tsp lemon juice, brandy,

grappa, or balsamic vinegar

METHOD

1 Brush an 8in (20cm) loose-bottomed, springform pan

lightly with vegetable oil, then line the bottom with

greaseproof or parchment paper and set aside.

2 Puree the strawberries in a blender. Whip the cream

with the confectioners’ sugar until it just forms soft

peaks, and fold  into the puree, then fold in crushed

meringues and liqueur. Turn into the pan, smooth, cover

with plastic wrap, and freeze 6 hours, or overnight.

3 Meanwhile, make the strawberry coulis. Puree the

strawberries in a blender or food processor, then press

them through a fine sieve to remove the seeds. Stir

1/4cup confectioners’ sugar into the puree and taste for

sweetness, adding more sugar if necessary. Flavor the

coulis with the lemon juice.

4 Just before serving, release the sides of the springform

pan, remove the semifreddo, peel away the lining paper,

and using a warmed knife, cut into slices. Arrange the

slices on individual plates, spoon the coulis around the

base, and decorate with strawberries and red currants.

Note  Store in the freezer for up to 3 months.