Indulge your taste buds in a symphony of flavours with Kelly Gibney’s exquisite Semifreddo featuring the irresistible combination of Balsamic Roasted Strawberries and Tony’s Chocolonely Dark Milk Pretzel Toffee Chocolate.
This delish frozen dessert blends the richness of velvety semifreddo with the tart sweetness of balsamic-kissed strawberries and the crunchy allure of dark milk chocolate infused with decadent pretzel toffee.
This recipe elevates the art of frozen treats to new heights, and it’s not a difficult recipe to put together.
Ingredients:
3 punnets strawberries
2 Tbsp balsamic vinegar
2 Tbsp maple syrup
4 egg yolks
¾ cup caster sugar
2 tsp good quality vanilla essence
250g mascarpone
350ml fresh cream
1 block Tony’s Chocolonely Dark Milk Pretzel Toffee Chocolate – roughly chopped
Method:
Preheat oven to 180 degrees Celsius.
Remove the mascarpone from the fridge 30 minutes before using.
Remove the tops from the strawberries and slice in half. Place in a medium oven- proof dish. Drizzle with the vinegar and maple syrup and toss to coat well. Roast for 30 minutes. The liquid will start to thicken as they cool. Do not chill before adding to the semifreddo. Mash with a fork.
Place the egg yolks, sugar and vanilla essence in medium bowl. Use electric beaters to beat for until lighter, thickened and almost double in volume.
Use electric beaters to softly whip the cream and mascarpone until you have soft peaks. Fold the egg yolks, strawberries and chocolate through.
Pour into a loaf tin that that has been double lined with clingfilm or baking paper.
Smooth out the top, cover and pop in the freezer until solid. Preferably overnight.