Strawberry and Honey SemifreddoBy Chatelaine
This dessert will be your back-pocket recipe all season: Make the semifreddo and compote ahead of time to suit your schedule. The best part? A semifreddo is just that: semi-firm. This dessert won’t get too solid to eat, no matter how long it’s frozen.
- 1 454 g pkg strawberries , hulled
- 1/3 cup liquid honey , (107 g)
- 1 tbsp lemon juice
- 1/8 tsp salt
- 3 egg whites
- 1/4 cup granulated sugar , (48 g)
- 3 tbsp liquid honey , (60 g)
- 1/8 tsp salt
- 1 cup 35% cream , chilled
- Compote: Mash strawberries in a medium saucepan using a potato masher, until roughly puréed with some chunks. Add 1⁄3 cup honey, lemon juice and 1⁄8 tsp salt. Bring to a boil over medium-high. Cook, stirring often, until foam subsides and compote coats the back of a spoon, 6 to 8 min. Transfer to a wide bowl and set aside to cool, 30 min.
- Semifreddo: When compote is almost cool, line a 9 x 5-inch loaf pan with parchment, leaving overhang on all sides.
- Stir together egg whites, sugar, 3 tbsp honey and 1⁄8 tsp salt in a large, heatproof bowl. Fill a large saucepan with 1-inch water and bring to a simmer over medium; place bowl overtop. Stir until mixture is warm and sugar dissolves, 3 min. Remove bowl from heat. Beat with an electric mixer on high, until stiff peaks form and bowl is cool to the touch, 5 to 8 min. Set aside.
- Beat cream in another large bowl using an electric mixer on medium-high, until stiff peaks form, 3 min. Carefully fold a third of cream into meringue mixture until just combined. Repeat with the remaining two-thirds of cream. Add half of the cooled compote. Gently fold a few times, leaving large streaks of strawberry remaining. Refrigerate remaining compote for serving.
- Transfer semifreddo mixture to prepared loaf pan, smoothing the top. Holding each short end of the loaf pan, tap on the counter a few times to burst any large, hidden bubbles. Press another piece of parchment onto the surface. Wrap the whole pan tightly with foil or compostable wrap. Freeze until firm, 8 hr. Freeze or refrigerate serving platter and plates for at least 30 min.
- To serve, peel away and discard parchment, then invert onto chilled serving platter. Cut into 8 slices. Divide semifreddo among the chilled plates, then top with remaining compote.
Well-wrapped semifreddo will keep frozen for up to 1 month. Compote will keep refrigerated in an airtight container for up to 5 days.