STRAwberry Semifreddo

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Ingredients
3nos – Eggs
2 nos – Yolks, extra
1 tsp – Vanilla extract
1 cup – Caster sugar
2 cups – Fresh cream

Strawberry puree
750g – Strawberries, chopped
2 tbsp – Sugar

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Method
For the strawberry puree, blend strawberries and sugar to a smooth paste. Pass it through a seive for a finer puree. I do not seive it as i like the crunchy seeds.

Place eggs, extra yolks, vanilla and sugar in a heatproof bowl over a saucepan of simmering water (as shown in the pict.)

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Make sure the water does not touch the bottom of the glass bowl. This is kind of double boiling is known as ‘Bain-Marie‘. Using a hand-held electric mixer, beat for 6-8 mins or until thick and pale.
Remove from heat and beat for a further 6-8 mins or until cool.

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Whisk the fresh cream in a seperate bowl until stiff peaks form but not till it dries.
Gently fold cream through the egg mixture until well combined. Pour into a 2-litre capacity metal tin.
Spoon over the strawberry puree over the cream mixture and gently with a skewer make swirls. Freeze for 6 hours or overnight.

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Serve with lots of strawberries and more strawberry puree on it.


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