Monday, 21 December 2009

Strawberry, Cocoa & Cointreau Semifreddo

I don't add any sugar to this recipe as the strawberries and the cointreau tend to add enough sweetness. I add a tablespoon of sweetener, but if you feel like it needs some extra sugar you could add 2 tablespoons of white or icing sugar.

Strawberry, Cocoa & Cointreau Semifreddo
makes 8-10

500ml cream
3 whole eggs (pasteurised)
4 egg yolks (pasteurised)
350g strawberries, washed & hulled
1 tbsp liquid sweetener
2 t vanilla extract
3 t unsweetened cocoa powder
3-4 tbsp cointreau (or other orange liqueur)

Process strawberries. Set aside.
*if you don't use pasteurised eggs, do this in a bowl over simmering water*
Whisk eggs, yolks, vanilla & sweetener for 5 mins until pale and thickened.
*remove from heat, beat until cool*
In a seperate bowl, whisk cream until peaks form.
Fold cream through egg mix.
Add half of mix to the strawberries.
Gently fold through.
To reminaing mix, Add cocoa & cointreau.
Gently fold through.
Layer mixes in glasses.
Freeze at least 4 hours.
You may need to take them out to thaw a little before serving.

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