Italian berry ice cream.

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Recipe Summary

prep:
25 mins
additional:
6 hrs
total:
6 hrs 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Semifreddo:
Strawberry Puree (Coulis):

Directions

Instructions Checklist
  • Brush an 8-inch springform tin very lightly with vegetable oil. Line the bottom with a round of waxed paper.

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  • 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.

Cook's Note:

Substitute brandy for the lemon juice if preferred.

Nutrition Facts

247 calories; protein 1.6g; carbohydrates 32.2g; fat 11.8g; cholesterol 40.8mg; sodium 25.1mg. Full Nutrition
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