STRAWBERRY AND LIME SEMIFREDDO
Provided by Food Network
Categories dessert
Time 2h35m
Yield ½ cup per serving
Number Of Ingredients 8
Steps:
- 1.Line 2 8x4-inch or 9x5-inch loaf pans with plastic wrap with wrap extending over sides of pans.
- 2.Place 2 cups of the strawberries in a food processor. Cover and pulse 4 or 5 times until finely chopped, but not pureed.
- 3.In a large bowl, mix the chopped strawberries, sweetened condensed milk, lime peel and lime juice; set aside.
- 4.Trim all the crusts from the angel food cake. Tear or cut the cake into small cubes (about 8 cups of cubes).
- 5.Fold the cake into the strawberry mixture.
- 6.In another large bowl, beat the whipping cream with electric mixer on high speed until soft peaks form.
- 7.Fold in the sour cream until well blended.
- 8.Fold the whipped cream mixture into the cake mixture until well blended.
- 9.Divide the mixture evenly into the lined pans.
- 10.Fold the plastic wrap over the top. Freeze for 2 hours or until solid. Let stand at room temperature for 10 to 15 minutes to soften slightly.
- 11.Lift from the pans using plastic wrap overhang. Unwrap and cut each loaf in 8 slices. Garnish each slice with quartered strawberry. Serve with strawberry sauce, if desired.
- *Tip: For extended freezer time, overwrap the pans in foil. This is a great dessert to have on hand in the freezer. It will keep up to 2 months in the freezer.
STRAWBERRY SEMIFREDDO
Italian berry ice cream.
Provided by Chef Lucky
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 6h25m
Yield 8
Number Of Ingredients 9
Steps:
- Brush an 8-inch springform tin very lightly with vegetable oil. Line the bottom with a round of waxed paper.
- Combine heavy cream and 6 tablespoons confectioners' sugar in the bowl of an electric mixer fitted with a whisk attachment; whip until soft peaks form, about 5 minutes.
- Place 8 ounces strawberries in a blender or food processor; puree until smooth. Fold puree into cream. Fold in crushed meringue cookies and raspberry liqueur. Pour into the prepared tin and cover with plastic wrap.
- Freeze semifreddo until firm, 6 hours to overnight.
- Place 8 ounces strawberries in the blender or food processor; puree until smooth. Press through a fine-mesh strainer to remove seeds. Stir 5 tablespoons confectioners' sugar and lemon juice into the puree until sugar is dissolved.
- Spoon strawberry puree onto serving plates. Cut semifreddo into slices and place onto the plates. Garnish with remaining strawberries.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 32.2 g, Cholesterol 40.8 mg, Fat 11.8 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 7 g, Sodium 25.1 mg, Sugar 29 g
SEMIFREDDO
Provided by Food Network
Categories dessert
Time 12h25m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.
STRAWBERRY-RHUBARB SEMIFREDDO
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
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.
STRAWBERRY SEMIFREDDO
very easy to make and tasted great
Provided by jul34es
Time 1h30m
Yield Serves 8
Number Of Ingredients 7
Steps:
- make the meringue first,pre-heat the oven to 120c/gas 4.cover 2 solid baking trays with baking parchment and draw 20cm circles on them.
- separate 2 of the eggs and place the whites into a large clean bowl.keep the yolks to one side to use later.whisk the egg whites until they hold stiff peaks.mix 100g of the caster sugar and the cornflour and add to the egg whites one tbsp at a time,whisking well with each addition.divide the meringue between the trays and spread in the circles.bake the meringue for an hour then turn oven off and leave to cool in oven with the door ajar.
- line a 900g loaf tin with cling film.hull and puree the strawberries in a food processor,then whip the cream until soft peaks.
- when meringue is cold then make custard,place 3 whole eggs and 3 egg yolks into a heatproof bowl.add the remaining sugar and vanilla extract and whisk to combine.set the bowl over a pan of simmering water without the bowl touching the water.whisk for 4-5 minutes until it starts to go frothy then take off the heat and use an electric whisk to beat until pale and thicker.
- chop half the meringue into pieces then add to the cream with the egg mix and mix together.put a layer in the loaf tin then add a bit of strawberry puree,then cream mixture again,save some of the puree for later.cover with cling film then put in freezer overnight.
- following day take out when set and slice,putting coulis on the side,put the rest of the strawberry puree through a sieve .
STRAWBERRY PISTACHIO SEMIFREDDO
Semifreddo marries the richness of ice cream with the ethereal texture of frozen mousse. Both dramatic and easy, it makes a great dinner-party dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 12h40m
Number Of Ingredients 6
Steps:
- Line a standard 5-by-9-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Pulse pistachios in a food processor until coarsely chopped (some will break down to a coarse grind). Transfer to a small bowl; do not wipe processor clean. Place strawberries and 3 tablespoons sugar in processor; puree until smooth and transfer to a fine sieve set over a bowl. Stir puree, pressing on solids to extract as much liquid as possible; discard solids.
- Combine egg yolks and remaining 1/2 cup sugar in a bowl set over a pot of simmering water. Beat on high speed (or vigorously by hand) until pale yellow and tripled in volume, about 3 minutes. Transfer bowl to a larger bowl of ice water; stir until mixture is very thick and cool, about 3 minutes.
- Beat together cream and vanilla in a large bowl until soft peaks form. Whisk 1/3 of whipped cream into egg mixture, whisking until smooth, then fold into remaining cream with a rubber spatula just until thoroughly incorporated.
- Pour 1/2 of cream mixture into strawberry puree. Gently fold together until thoroughly incorporated, then pour into loaf pan and smooth top. Fold pistachios into remaining cream mixture and pour evenly over strawberry cream; smooth top. Fold plastic wrap over surface and freeze at least 12 hours and up to 3 days. To serve, peel plastic from surface. Invert pan onto a cutting board. Unmold semifreddo, remove plastic, and cut crosswise into 3/4-inch-thick slices.
STRAWBERRY SEMIFREDDO
Make and share this Strawberry Semifreddo recipe from Food.com.
Provided by hectorthebat
Categories Frozen Desserts
Time 4h14m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Line a 13x23 cm (5 1/2 inx9in) loaf tin or small brownie pan with some non-stick baking paper.
- Halve the strawberries, then crush with a potato masher to make a chunky puree.
- In a large heatproof bowl, add the eggs, yolks, vanilla extract and caster sugar. Place over a saucepan filled with 1 inch of simmering water. Using an electric whisk, beat the mixture over the water for 4 minutes (keep the simmer going steadily as you beat). Remove and continue to beat until thick, frothy and completely cool.
- Whip the double cream and fold into the egg mixture, along with half of the strawberry puree.
- Spoon a third of the strawberry mixture into the bottom of the tin. Fold the rest into the cream mixture and pour over the fruit.
- Freeze covered for 4-6 hours, or overnight. When ready to serve, cut into thick slices or spoon out with an ice-cream scoop. Serve with little biscotti and extra strawberries, sliced in half.
Nutrition Facts : Calories 451.9, Fat 29.4, SaturatedFat 17, Cholesterol 248.2, Sodium 86.2, Carbohydrate 42, Fiber 1.7, Sugar 37.7, Protein 7.2
STRAWBERRY ANGEL SEMIFREDDO
Turn angel food cake into a refreshing, from-the-freezer dessert. Every bite is a taste of heaven!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h35m
Yield 16
Number Of Ingredients 7
Steps:
- Line 2 (8x4-inch) loaf pans with plastic wrap, allowing 4 inches wrap to hang over short ends of pans. In food processor bowl with metal blade, place quartered strawberries. Cover; process with on-and-off pulses until almost pureed but with a few small pieces remaining. In large bowl, stir pureed strawberries, milk, liqueur and orange peel until well mixed.
- Trim or brush any dark brown crust from angel food cake; cut cake into 3/4-inch cubes. In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream and cake cubes into strawberry mixture. Spoon mixture evenly into pans. Fold plastic wrap over mixture. Freeze at least 5 hours until firm.
- To serve, remove dessert from freezer 5 to10 minutes before serving. Unwrap and unmold onto serving platter; remove plastic wrap. Garnish tops of loaves with strawberry slices.
Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 23 g, TransFat 0 g
PISTACHIO, STRAWBERRY AND VANILLA SEMIFREDDO
Provided by Gina Marie Miraglia Eriquez
Categories Milk/Cream Food Processor Mixer Dessert Backyard BBQ Frozen Dessert Strawberry Pistachio Summer Shower Engagement Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- Line a metal loaf pan (approximately 9x5x3") with 2 layers of plastic wrap, leaving generous overhang on all sides.
- Grind pistachios and 2 tablespoons sugar in a food processor until very finely chopped. Transfer pistachio mixture to a small sauce- pan. Add 1/2 cup milk; bring to a boil. Remove from heat, cover, and let steep for 20 minutes. Set a fine-mesh strainer over a medium bowl; strain, discarding solids. Stir in almond extract; set pistachio mixture aside.
- Place remaining 1/2 cup milk in a separate small saucepan. Scrape in seeds from vanilla bean; add bean and bring to a simmer. Re- move from heat, cover, and let steep for 15 minutes. Set a strainer over another medium bowl; strain, discarding solids, and chill vanilla mixture.
- Purée strawberries and 2 tablespoons sugar in a food processor until smooth. Set a fine-mesh strainer over another medium bowl; strain, pressing on solids to extract as much juice as possible. Discard solids. Stir in vanilla extract and set strawberry mixture aside.
- Whisk eggs, salt, and remaining 1/2 cup sugar in a medium metal bowl. Set bowl over a medium saucepan of simmering water (do not allow bottom of bowl to touch water). Beat egg mixture at high speed until it triples in volume and an instant-read thermometer inserted into mixture registers 170°F, about 3 minutes. Remove bowl from over water and continue beating until thick and cool, about 3 minutes. Add one-third of egg mixture to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend.
- Beat cream in a large bowl until soft peaks form. Add one-third of cream to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend. Cover vanilla and strawberry mixtures separately; chill. Pour pistachio mixture into pan; smooth top. Cover; freeze until firm, about 45 minutes. Gently pour straw- berry mixture over pistachio layer; smooth top. Freeze until firm, about 45 minutes. Gently fold vanilla mixture to blend; pour over and smooth top. Freeze until firm, about 4 hours. DO AHEAD: Can be made 3 days ahead. Fold plastic wrap over; seal tightly and keep frozen.
- Uncover semifreddo. Using plastic wrap as an aid, lift from mold. Invert onto a chilled platter; peel off plastic. Slice crosswise.
More about "strawberry semifreddo recipes"
CREAMY STRAWBERRY SEMIFREDDO RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
4.8/5 (31)Calories 293 per servingCategory Dessert
- In a small pot add strawberries, sugar and lemon juice bring to a boil, squishing with a potato masher, cook 3-5 minutes stirring constantly, remove to a clean bowl and let cool and then refrigerate until cold (I placed mine in the freezer for 10 minutes).
- Meanwhile in a medium bowl whip the cream until stiff, fold in yogurt and vanilla then gently fold in cold strawberry sauce. Pour into loaf pan, cover with plastic wrap and let freeze at least 2 hours.
- In a blender add cut up strawberries, lemon juice and blend until smooth. Pour into a small pot add sugar and cook on low for approximately 5 minutes or until thickened. Let cool and serve if desired over semifreddo. Enjoy!
STRAWBERRY SEMIFREDDO - DONATELLA ARPAIA - RECIPES
From donatella.com
STRAWBERRY AND YOGURT SEMIFREDDO — ANNA DINNERPLAN
From annamagazine.ca
STRAWBERRY SEMIFREDDO RECIPE | WOOLWORTHS
From woolworths.com.au
STRAWBERRY SEMI FREDDO | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
STRAWBERRY SEMIFREDDO | TESCO REAL FOOD
From realfood.tesco.com
STRAWBERRIES AND CREAM SEMIFREDDO - RECIPE - FINECOOKING
From finecooking.com
STRAWBERRY SEMIFREDDO RECIPE | POPSUGAR FOOD
From popsugar.com
STRAWBERRY–RED WINE SEMIFREDDO RECIPE - JAMES BEARD FOUNDATION
From jamesbeard.org
FOOD WISHES VIDEO RECIPES: STRAWBERRY SEMIFREDDO – …
From foodwishes.blogspot.com
DARK CHOCOLATE, STRAWBERRY AND RASPBERRY SEMIFREDDO | METRO
From metro.ca
STRAWBERRY SEMIFREDDO RECIPE - ALL FOOD RECIPES BEST RECIPES, …
From allfood.recipes
WHAT IS SEMIFREDDO? | ALLRECIPES
From allrecipes.com
BEST ITALIAN STRAWBERRY SEMIFREDDO - FARAH'S RECIPES
From farahsrecipes.com
NOT YOUR CHURCH LADY'S STRAWBERRY SEMIFREDDO - BETTER …
From bhg.com
STRAWBERRIES AND CREAM SEMIFREDDO RECIPE - GOURMET TRAVELLER
From gourmettraveller.com.au
STRAWBERRY-RHUBARB SEMIFREDDO RECIPE - CHATELAINE
From chatelaine.com
CRUNCHY STRAWBERRY SEMIFREDDO - ILARIA MARZULLO
From ilariamarzullo.com
STRAWBERRIES AND CREAM SEMIFREDDO RECIPE | MYRECIPES
From myrecipes.com
HOW TO MAKE STRAWBERRY RIPPLE SEMIFREDDO - DAYS OF JAY
From daysofjay.com
STRAWBERRY "SEMIFREDDO" RECIPE | MYRECIPES
From myrecipes.com
RECIPE - STRAWBERRY & COCONUT SEMIFREDDO - LCBO
From lcbo.com
STRAWBERRY SEMIFREDDO | FLIPBOARD
From flipboard.com
SEMIFREDDO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
STRAWBERRY, MARSHMALLOW AND MINT 'SEMIFREDDO' PIE - CTV 2
From more.ctv.ca
CREAMY STRAWBERRY SEMIFREDDO
From cosasteve.com
CHOCOLATE COVERED STRAWBERRY SEMIFREDDO - THE GIRL IN THE LITTLE …
From girlinthelittleredkitchen.com
CREAMY STRAWBERRY SEMIFREDDO
From pinterest.com
VANILLA SEMIFREDDO WITH STRAWBERRY SAUCE - FAYE'S FOOD
From fayesfood.com
PISTACHIO, STRAWBERRY, AND VANILLA SEMIFREDDO RECIPE - BON APPéTIT
From bonappetit.com
STRAWBERRY SEMIFREDDO RECIPE -SUNSET MAGAZINE
From sunset.com
HOW TO MAKE... STRAWBERRY SEMIFREDDO! - YOUTUBE
From youtube.com
STRAWBERRY SEMIFREDDO | A FORK AND A PENCIL
From aforkandapencil.com
STRAWBERRY SEMIFREDDO WITH GREEK YOGURT | LAST INGREDIENT
From lastingredient.com
STRAWBERRY SEMIFREDDO - FOOD WISHES - YOUTUBE
From youtube.com
STRAWBERRY SEMIFREDDO - CANNED FOOD UK
From cannedfood.co.uk
STRAWBERRY COCONUT SEMIFREDDO - TASTE AND TIPPLE - OTTAWA FOOD …
From tasteandtipple.ca
You'll also love