STRAWBERRY INSPIRATION semifreddo

Assembly / Moulding, Plated desserts

Made with: STRAWBERRY INSPIRATION

Steps: 6

An original recipe by Chef Rachel Pancho, Executive Pastry Chef of Ai Fiori.
 

Recipe steps

Strawberry inspiration shell

  1. Melt all ingredients over a double boiler until incorporated. Finish with an immersion blender.
  2. To enrobe your semifreddo, melt to 31°C (88°F).

Rosemary honey yogurt semifreddo

  • 1350gmilk
  • 180gwhipping cream
  • 390gmarshmallow
  • 90gglucose powder
  • 36gmilk powder
  • 7gice cream stabilizer
  • 8gsalt
  • 12grosemary
  • 40ghoney
  • 360gyogurt
  1. Heat the liquids to dissolve the sugars. On low heat, melt the marshmallow. Strain over the yogurt and honey. Blend. Infuse the rosemary overnight. Spin in an ice cream machine.

Marshmallow

  • 680sugar
  • 88gegg whites
  • 150gwater
  • 66gglucose powder
  • 36ggelatin
  1. Whip the egg whites to full volume.
  2. Cook the sugar and water to 131°C (267.8°F). Add the bloomed gelatin and mix to incorporate.
  3. Stream into the whipping egg whites.

Lemon Sablé

  • 414gbutter
  • 126gconfectioner's sugar
  • 36gegg yolks
  • 504gall-purpose flour
  • 6gsalt
  • 8glemon zest
  • 1eavanilla bean
  1. Cream the butter and sugar.
  2. Stream in the egg yolks, lemon zest, and vanilla bean. Add the dry ingredients and mix until incorporated.
  3. Sheet or roll to desired thickness. Bake at 163°C (325°F) on a textured Silpat until golden.

Cucumber gel

  • 600gcucumber juice
  • 400gsugar
  • 200gwater
  • 15gAgar agar
  • ANLemon Juice
  1. Cook the liquids with sugar and agar to a roiling boil for 5 minutes.
  2. Strain, cool and blend in a VitaPrep with lemon juice and additional water to the desired consistency.

Strawberry gel

  • 800gstrawberry purée
  • 534gwater
  • 200gsugar
  • 66glemon juice
  • 1.25%Agar Agar
  1. Cook the liquids with sugar and agar to a roiling boil for 5 minutes.
  2. Strain, cool and blend in a VitaPrep with lemon juice and additional water to the desired consistency.

Assembly and finishing

This dish is garnished with fresh raspberries, freeze-dried raspberries, and fresh flowers.

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