I’m crushing hard over the local strawberries. They’re smaller than the usual ones you see at the grocery store, but they’re bursting with flavour. They’re incredibly sweet for strawberries at this time of year. Almost jam like in the sweetness quality making them perfect for desserts where you don’t want to add a ton of sugar.
What’s a semifreddo you may ask? It’s basically this frugal gals version of ice cream as I refuse to purchase an ice cream maker. That’s why you’re seeing recipes like my “No Churn Ice Cream 3 Ways“. It doesn’t firm up so can slice it nicely and makes for a usually fairly stunning presentation. I’m a big fan of making it for holidays as you can make it up to 5 days ahead time and leave it frozen.
Rosewater can be found in most supermarkets in the ethnic section. I found mine at an Iranian store that I loved to frequently pop into and grab amazing spices from. Rosewater is quite sweet on it’s own so I have reduced the overall sugar content in this recipe. If you switch the flavours or are using less sweet fruits I’d recommend increasing the sugar content.
The fruit and rosewater are completely exchangeable for other fruits and flavours you love. I’ve made this with raspberries, plums and cardamon, etc. It keeps the dessert fresh and unique. The contrast in colours is what I love about the presentation.
1.5 lbs strawberries, hulled and roughly chopped
2 tsp rosewater
3/4 cup sugar, divided
Pinch of salt
3 egg whites
1/2 tsp vanilla extract
1 cup whipping cream
Place strawberries, rosewater, and 1/4 cup of sugar in a small sauce pan. Cook over medium heat for 15 minutes until strawberries have released their juices and are starting to break down. Set aside to cool slightly. Blend until puréed and completely smooth. Keep 3/4 cup aside for serving.
Using a loaf pan (9″ x 5″) or a vessel of your choice, spray with non-stick spray, or oil pan. Leaving lots of overhang on all 4 sides, line with plastic wrap.
In a heatproof medium bowl, whisk together egg whites, 1/2 cup sugar, and a pinch of salt. Place over a sauce pan of simmering water and whisk continuously until sugar has dissolved and egg whites are warm to the touch. Do not allow the bowl to touch the hot water (if the egg whites get too hot, too quickly they will essentially scramble). Remove from heat and add vanilla.
Using an electric mixer, beat egg whites on high for about 10 minutes until stiff peaks have formed and mixture is glossy white. Set aside.
Using clean beaters and an electric mixer, beat whip cream until stiff peaks have formed.
Gently fold 1/2 of whipped cream into egg white mixture. Mix in strawberry blend. Gently fold in remaining whipped cream keeping streaks thick and bold.