ROASTED STRAWBERRY & BASIL SEMIFREDDO

Name: ROASTED STRAWBERRY & BASIL SEMIFREDDO
Cuisine: European, Italian, Mediterranean
Ingredients: 400g strawberries, hulled and halved/quartered, if large, plus extra to decorate; 125g caster sugar; ½ lemon, juice; 300ml double cream; 3 large eggs; 2 sprigs basil, leaves picked

1 step

Serves 8 Prep time 30mins plus cooling and freezing time

Updated at: Thu, 23 Nov 2023 10:32:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories277.1 kcal (14%)

Total Fat19.2 g (27%)

Carbs21.2 g (8%)

Sugars19.5 g (22%)

Protein2.8 g (6%)

Sodium40.8 mg (2%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

400gstrawberries

hulled and halved/quartered, if large, plus extra to decorate

125gcaster sugar

0.5lemon

juice

300mldouble cream

3eggs

large

2 sprigsbasil

leaves picked

Instructions

Step 1

Preheat the oven to 190˚C, gas mark 5. Toss the strawberries with 50g caster sugar and the lemon juice. Arrange snugly in a roasting tin and roast for 25-30 minutes, until the strawberries are lightly coloured. Leave to cool completely. Line a 900g loaf tin with cling film (with some overhang). Add the remaining 75g sugar to the eggs and place over pot of water, stir constantly till temp reaches 75c. Beat with electric beaters till pale, thick and completely cooled. Whip cream till soft peaks form. Gently fold cream and basil leaves into egg mixture. Pour half mixture into tin, dollop with some of the strawberries and swirl through, add remaining mix. Cover with cling wrap, freeze. Freeze remaining roasted strawberries. To serve, turn semifreddo out, spoon roast strawberries on top, decorate with sprigs of basil.