Silky and creamy strawberry semifreddo, coupled with chantilly whipped cream, strawberry sauce and caramelised almonds
Sundae’s have always seemed really daunting and I have never gotten around to making one. Whenever a fix was needed, I would always head over to Spur or Wimpy. Eating Sundae’s at one of these restaurants are filled with nostalgia for me.
I wanted to create a more sophisticated version, moving away from the usual chocolate sauce, ice cream and glace cherry on the top. I initially was planning a recipe for Valentine’s day and that is how the idea of strawberries and whipped cream came to me!
As opposed to a traditional ice-cream, I made a semifreddo instead, which really is the star of this Sundae. Semifreddos do not set firmly, so they maintain a smooth frozen mousse-like texture, which just feels silky and melts in your mouth.
I was tempted to add in some white chocolate to the Chantilly cream, but decided to keep it simple. The results are pleasantly satisfying.
I have split this recipe into four different components, just to make it easier to follow. I have then included a final step on the assembly. Do not be alarmed by the length, it is just for easy of reference 🙂
This recipe makes four sundaes.
- 550g fresh strawberries, hulled and roughly chopped
- 1 tablespoon of icing sugar
- zest of 1 lemon
- 200ml whipping cream
- 1 large egg
- 2 large egg yolks
- 2 teaspoons lemon juice
- 190g caster sugar
- 1/8 tsp salt
- Preheat the oven to 180 degrees Celcius. Coat the chopped strawberries in a tablespoon of sugar and lemon zest, and place on a baking tray to roast for 20 minutes. Give it a stir at around 10 minutes. Remove from oven and let cool.
- When cool, place the strawberries in a food processor and blitz to make a puree. Then pass through a fine sieve to extract only the juice.
- Whip the whipping cream until soft peaks form. You do not want to whip it to firm peaks. Under whipped cream is what you are going for.
- Fill a pot with boiling water, reducing the water to a simmer, before adding a bowl over the pot to create a bain marie.
- Place the egg, egg yolks, lemon juice, sugar and salt into the bowl and whisk for about five minutes, until the sugar has dissolved and the mixture if very warm.
- Then continue to whip this mixture with a stand mixer, or electric hand mixer, until the mixture is pale, thickened and cool. This will take about 10 minutes.
- Add in 270ml of the strawberry puree and fold through.
- Lastly, fold through the whipped cream.
- Place the mixture into a large freezer container, cover with clingwrap and freeze overnight.
- Add the icing sugar (you may want to use less than a tablespoon, depending on how sweet the strawberries are) to the remaining strawberry puree and refrigerate until ready to use.
- 300ml whipping cream, chilled
- 1 teaspoon vanilla essence
- 2 tablespoons icing sugar
- Place the cream, vanilla and icing sugar into a bowl and whip until soft peaks form.
- Refrigerate until ready to use.
- 1 tablespoon maple syrup
- 1 tablespoon caster sugar
- 1 tablespoon golden syrup
- 100g almonds
- 1/8 teaspoon flakey salt
- Preheat the oven to 180 degrees Clecius, and line a baking sheet with baking paper.
- Place the maple syrup, sugar and golden syrup in a pot on low heat. Heat until the sugar has dissolved.
- Add in the almonds and salt and stir to combine, making sure the almonds are fully coated by the syrup.
- Place onto the lined baking tray.
- Bake in the oven for about 8 – 10 minutes, until the syrup is bubbling around the almonds.
- Let cool completely, before roughly crushing into pieces to sprinkle over the sundae.
- 150g of cherries, washed, stones removed and cut in half.
- Reserve 4 whole cherries for a garnish.
- Place your dessert bowls or glasses in the freezer, so that they are nice and chilled to keep the Sundae cool.
- When ready to serve, divide the cherries amongst the four glasses.
- Add about a tablespoon of the strawberry puree, followed by a tablespoon of nuts. Add a tablespoon of whipped cream and a scoop of the strawberry semifreddo.
- Repeat the process with a sprinkling of nuts, then the cream and another scoop of semifreddo.
- Garnish with a sprinkling of nuts and a cherry on the top 🙂
Recipe by adventureswithsugar.com