Ingredients:
1 cup Frozen Unsweetened Strawberries
½ cup and 1 tablespoon Sugar
1 tablespoon Lemon Juice
1 cup Mascarpone Cheese
¾ cup Heavy Cream
1 pinch of Coarse Salt
1 ½ ounces Bittersweet Chocolate, finely chopped
2 Chocolate and Oat cookies
1 cup Frozen Unsweetened Strawberries
½ cup and 1 tablespoon Sugar
1 tablespoon Lemon Juice
1 cup Mascarpone Cheese
¾ cup Heavy Cream
1 pinch of Coarse Salt
1 ½ ounces Bittersweet Chocolate, finely chopped
2 Chocolate and Oat cookies
Total cooking time:
2 hrs
Recipe:
2 hrs
Recipe:
- To make the strawberry coulis, in a medium saucepan, combine the strawberries, 1/2 cup of sugar, and lemon juice.
- Bring to a boil over medium-high heat. Transfer to a blender.
- Purée until smooth, strain, and set aside. Store in a sealed container in the refrigerator for 1 hour.
- While the coulis is cooling, make the semifreddo by whisking the mascarpone, cream, 1 tablespoon sugar, and a pinch of salt until medium-stiff peaks form.
- Fold in chocolate nibs and spread into a 5-by-9 inch loaf pan; cover with plastic wrap. Freeze until edges begin to harden and semifreddo is very cold (~1 hour).
- Use a squeeze bottle to plate the strawberry coulis on top of the semifreddo, serve with cookies.
