OneTribeGourmet

Aaah Summer! I can’t believe that summer is almost over and I still did not buy an ice cream maker. Every time I visit my local Williams-Sonoma, I find myself just staring at the ice cream makers! In my day-dream mode I try to imagine all of the yummy ice cream, gelato, & sorbets I can make with “my ice cream maker”.  BUT then a thought creeps into my head, ” yo dummy where would you store that thing”? I do have this phobia of gadgets and I do prefer  to be as minimalistic as possible in the kitchen. Nonetheless  I kept dreaming of “that” ice cream maker calling my name. My desire to make a frozen dessert was not subsiding, so one day I was at Barnes & Nobles and picked up Donna Hay magazine. I couldn’t believe my eyes when I saw the sublime photograph of Strawberry Semifreddo!!! I almost started to jump up and down but don’t worry I didn’t… when I read that the recipe DOES NOT require an ice cream maker!!!

According to Epicurious food dictionary, a Semifreddo [say-mee-FRAYD-doh,
Italian for “half cold,” semifreddo culinarily refers to any of various chilled or partially frozen desserts including cake, ice cream, fruit and custard or whipped cream.

The Semifreddo recipe has few simple steps to it. It requires that you beat  eggs & egg yolks, sugar & vanilla in a double boiler or you can make shift one with a heat proof bowl over simmering water. I found an electric beater very helpful in this recipe, that is one gadget I do have in my kitchen as my kitchen essential. You will also need to beat the heavy cream until peaks form. Somehow I found this recipe to be very therapeutic, since I had to beat many ingredients, I got much of the aggression out of my system. You might be thinking now where did the apricots come from? Apricots are in season and the market is full of these beauties! I chose to grill the apricots on a grill pan covered with delicious maple syrup (not aunt jemima). The combination of chilled strawberry semifreddo with syrypy sweet grilled apricots was divine! Try it & you will love it too! I noticed my kids love this dessert especially my beautiful niece Serina! She is a finicky eater but she loved her aunt’s strawberry semifreddo. I think she loved the pink color of the semifreddo which matched her pretty polka dot dress. I love my niece and  she is sweet like the strawberry semifreddo!

~My Mischievous but cute as a button niece, Serina~

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Recipe Adapted from Donna Hay Magazine

INGREDIENTS for Strawberry Semifreddo with Grilled Apricots

• 3 eggs
• 2 egg yolks, extra
• ½ teaspoon vanilla extract
• 1 cup granulated sugar
• 1 pint or 1 bag of frozen Strawberries
• 1¾ cups  of heavy whipping cream
• Apricot Halves
• 3 tbsp Maple Syrup

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METHOD:

Place the eggs, egg yolks, vanilla and sugar in a heatproof bowl. Place over a saucepan of simmering water and whisk the mixture with a hand-held beater for 4−5 minutes or until heated, thick and pale. Remove from the heat and whisk until cool. Lightly crush or break up the strawberries and gently fold through the egg mixture. Set aside.
Whisk the cream until soft peaks form. Gently fold the egg mixture into the cream until combined. Pour the mixture into a metal loaf  pan and freeze for 4−6 hours or until firm. For the maple syrup glazed apricots, I poured 3 tbsp of maple syrup over the apricots halves & grilled them on a grill pan for few minutes until slighly soft. Serve chilled with warm grilled  maple syrup glazed apricots! Enjoy!