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.
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.
CHEF JOHN'S STRAWBERRY SEMIFREDDO
My lighter, no-cook adaptation of semifreddo skips the traditional egg custard and cuts down on fat, sugar, and time. It just so happens to be lighter, with a cleaner, more distinct berry flavor and a texture that's less creamy than classic semifreddo, falling somewhere between strawberry ice cream and a strawberry ice pop.
Provided by Chef John
Categories Strawberry Desserts
Time 4h
Yield 10
Number Of Ingredients 13
Steps:
- Line 10 ramekins with plastic wrap and place them onto a baking sheet.
- Hull strawberries with the tip of a knife. Place strawberries in a food processor. Add sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, and balsamic vinegar. Sprinkle in a tiny pinch of salt. Pulse on and off to combine; finish pureeing on high until smooth.
- Whisk heavy cream in a bowl until soft peaks form. Add the strawberry puree. Stir and fold with a spatula until most of the major streaks disappear. Fill ramekins 1/4 to 1/8 inch from the top with the strawberry mixture. Tap baking sheet against the counter to settle the tops. Cover ramekins in plastic wrap and freeze until mostly firm, about 1 1/2 hours.
- Meanwhile, place cookies in a resealable plastic bag. Seal; crush cookies through with a rolling pin to get 1 1/2 cups of crumbs. Place crumbs into a bowl; add butter and mix well.
- Divide the cookie crumb mixture among the ramekins and smooth out with the back of a spoon. Cover again and freeze until completely frozen, about 2 hours.
- Toss diced strawberries with sugar in a bowl. Let rest at room temperature until a syrup forms below the strawberries, about 1 hour.
- Warm up each ramekin in your hands to help unmold the semifreddo; invert onto a plate. Top with the strawberries in syrup. Thaw for 10 to 15 minutes before serving.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 22.9 g, Cholesterol 70.6 mg, Fat 21.7 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 12.8 g, Sodium 88.3 mg, Sugar 17.3 g
CHEF JOHN'S STRAWBERRY SEMIFREDDO
My lighter, no-cook adaptation of semifreddo skips the traditional egg custard and cuts down on fat, sugar, and time. It just so happens to be lighter, with a cleaner, more distinct berry flavor and a texture that's less creamy than classic semifreddo, falling somewhere between strawberry ice cream and a strawberry ice pop.
Provided by Chef John
Categories Strawberry Desserts
Time 4h
Yield 10
Number Of Ingredients 13
Steps:
- Line 10 ramekins with plastic wrap and place them onto a baking sheet.
- Hull strawberries with the tip of a knife. Place strawberries in a food processor. Add sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, and balsamic vinegar. Sprinkle in a tiny pinch of salt. Pulse on and off to combine; finish pureeing on high until smooth.
- Whisk heavy cream in a bowl until soft peaks form. Add the strawberry puree. Stir and fold with a spatula until most of the major streaks disappear. Fill ramekins 1/4 to 1/8 inch from the top with the strawberry mixture. Tap baking sheet against the counter to settle the tops. Cover ramekins in plastic wrap and freeze until mostly firm, about 1 1/2 hours.
- Meanwhile, place cookies in a resealable plastic bag. Seal; crush cookies through with a rolling pin to get 1 1/2 cups of crumbs. Place crumbs into a bowl; add butter and mix well.
- Divide the cookie crumb mixture among the ramekins and smooth out with the back of a spoon. Cover again and freeze until completely frozen, about 2 hours.
- Toss diced strawberries with sugar in a bowl. Let rest at room temperature until a syrup forms below the strawberries, about 1 hour.
- Warm up each ramekin in your hands to help unmold the semifreddo; invert onto a plate. Top with the strawberries in syrup. Thaw for 10 to 15 minutes before serving.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 22.9 g, Cholesterol 70.6 mg, Fat 21.7 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 12.8 g, Sodium 88.3 mg, Sugar 17.3 g
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
CHEF JOHN'S STRAWBERRY SEMIFREDDO
My lighter, no-cook adaptation of semifreddo skips the traditional egg custard and cuts down on fat, sugar, and time. It just so happens to be lighter, with a cleaner, more distinct berry flavor and a texture that's less creamy than classic semifreddo, falling somewhere between strawberry ice cream and a strawberry ice pop.
Provided by Chef John
Categories Strawberry Desserts
Time 4h
Yield 10
Number Of Ingredients 13
Steps:
- Line 10 ramekins with plastic wrap and place them onto a baking sheet.
- Hull strawberries with the tip of a knife. Place strawberries in a food processor. Add sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, and balsamic vinegar. Sprinkle in a tiny pinch of salt. Pulse on and off to combine; finish pureeing on high until smooth.
- Whisk heavy cream in a bowl until soft peaks form. Add the strawberry puree. Stir and fold with a spatula until most of the major streaks disappear. Fill ramekins 1/4 to 1/8 inch from the top with the strawberry mixture. Tap baking sheet against the counter to settle the tops. Cover ramekins in plastic wrap and freeze until mostly firm, about 1 1/2 hours.
- Meanwhile, place cookies in a resealable plastic bag. Seal; crush cookies through with a rolling pin to get 1 1/2 cups of crumbs. Place crumbs into a bowl; add butter and mix well.
- Divide the cookie crumb mixture among the ramekins and smooth out with the back of a spoon. Cover again and freeze until completely frozen, about 2 hours.
- Toss diced strawberries with sugar in a bowl. Let rest at room temperature until a syrup forms below the strawberries, about 1 hour.
- Warm up each ramekin in your hands to help unmold the semifreddo; invert onto a plate. Top with the strawberries in syrup. Thaw for 10 to 15 minutes before serving.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 22.9 g, Cholesterol 70.6 mg, Fat 21.7 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 12.8 g, Sodium 88.3 mg, Sugar 17.3 g
STRAWBERRY & ELDERFLOWER SEMIFREDDO
Finish your summer menu with the perfect al fresco pudding - this semifreddo is incredibly easy to make but looks so impressive
Provided by Samuel Goldsmith
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Line a 1-litre loaf tin with cling film. Cook 300g of the strawberries with the 50g sugar and 4 tbsp of the elderflower cordial for 8-10 mins in a small pan over a medium heat until the strawberries have released some of their liquid and it has reduced a little. Leave to cool.
- Whisk the double cream to soft peaks, then fold in the Greek yogurt until combined. Gently fold the cooked strawberries through the cream and yogurt mixture to create a ripple effect. Tip the mixture into the lined tin, then gently even out with the back of a spoon. Cover with cling film and freeze for at least 5 hrs or overnight. Will keep frozen for up to one month.
- To serve, remove from the freezer, turn out onto a serving plate, peel off the cling film and defrost for 20 mins. Meanwhile, mix the rest of the strawberries with the remaining elderflower cordial, sprinkle over the 2 tbsp sugar, if using, and pile these on the semifreddo.
Nutrition Facts : Calories 313 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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
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