Strawberries & Cream Semifreddo

What can you do with $10 & big expectations on a steamy hot spring morning?

Well you could g0 to the markets, purchase a huge punnet of fresh strawberries fragrant & warm from the sun. Take them home, lovingly bathe them, hull them, squish them with your hands & mix them into a cream semifreddo…just saying…you could totally do it!

The Italians are such a clever people for figuring out how poor ice cream machine-less souls such as myself can enjoy yummy frozen desserts..Italy, thank you from the bottom of my heart!

Strawberries & Cream Semifreddo

Ingredients:

• 250g washed & hulled strawberries
• 250g caster sugar
• 3 eggs separated
• 500g full fat thickened cream

Method:

1. Line a loaf tin with plastic wrap & set aside.
2. Whip the egg whites until stiff peaks form in a very clean bowl
3. In a separate bowl whip the cream until thick
4. In a separate bowl whip the egg yolks with the sugar until thick & pale
5. Fold the egg whites into the whites in 3 batches
6. Fold the cream into the egg mixture in 3 batches
7. Crush the strawberries with a fork & fold through the cream mixture
8. Pour mixture into prepared tin & cover with cling film & freeze for at least 5 hours or overnight

To serve remove from the freezer & allow to soften a little before scooping with a hot ice cream scoop or slice into 2cm thick slices.

Serves about 10

This is the perfect thing for a lazy spring day, sit outside with it…on a cushion on the ground. Top it with leftover crumble mix if you’re game.