Strawberry Semifreddo on https://virginiawillis.wordpress.com

Strawberries are the most popular berry fruit in the world, and while they are available in grocery stores every week of the year, spring is their true season. (Technically, strawberries aren’t actually a fruit or a berry; they are instead the “enlarged receptacle of the strawberry flower.”) Regardless of the correct botanical terminology, strawberries are a most welcome salute to spring! Their bright red bursts of color and flavor are refreshing after the winter months of apples, pears, and citrus. Although you can get seasonal strawberries grown in Florida and California, there’s nothing better than picking your own fully ripe berries or picking up farm fresh berries at your local farmer’s market.

Choose strawberries that have a good aroma and sweet fragrance. When ripe, the color of strawberry varieties can vary from a more medium red to deep red, so color is not always the best indicator. However, since they do not ripen after being picked, only choose strawberries that are fully red without any creamy white or pale green, with fresh-looking caps and perky green leaves. Health-wise, strawberries are fantastic with a good amount of fiber and more vitamin C than any other berry.

Topped with a spoonful of plain yogurt, they are a sweet-tart, wonderful, and delicious way to start your day. I’m not a fan of cooked strawberries (except in jam) so I prefer them as bright and clean bursts of flavor in salads or tossed in vinegar as a fruity salsa.

However, we all have destiny, I believe. And, to me there’s no doubt that strawberries shine their brightest in dessert. This Strawberry Semi-freddo was created by my dear friend and colleague Tamie Cook. It’s a creamy, indulgent, and awesome spring fling.

Strawberries and cream are classic decadence. For some Down-Home Comfort, please also take a look at FoodNetwork.com for my golden brown and incredibly tender Brown Sugar Strawberry Shortcakes. Absolutely nothing beats the taste of real whipped cream so just leave the non-dairy topping in the fridge for both desserts.  You know, yogurt is virtuous and yes, even delicious, but fresh strawberries and cream are simply divine.

Brown Sugar Strawberry Shortcake on Down-Home Comfort

When I was 18 I spent the summer in London. That summer I thought I was especially grown up, living abroad and galavanting all over London. I had heard about the beauty of Kew, the Royal Botanic Gardens, and planned a visit. It was a few train rides away and off the normal metro line, but I managed to find my way there — all by myself. (I only want to add London England is a long, long ways from the red dirt roads of South Georgia.) Just before entering the majestic splendor, I popped into a grocer and purchased a pint of strawberries and a small glass bottle of clotted cream. It was a Anglophile’s dream date and I wanted a special private picnic for my solo garden tour. I was grinning like a Cheshire cat at the combination of my sophisticated sojourn and the very British bites I had in store. Yet, after the shop, I found myself at the gate without enough money to enter the gardens. I was scared I wouldn’t have enough money to get back home. So, I sat down on the bench by the gate and gazed through at the amazing beauty within the ornate iron gates. I remember thinking to myself what a silly little girl I had been, but I loved every mouthful of strawberries and cream none-the-less.

When whipping cream it is very important the cream be well chilled as well as the bowl and the beaters. (Cream simply will not whip if it is warm.) For best results, make sure to use cream that has either a 36 to 40 percent milk-fat content (heavy cream) or 30 to 36 percent (light whipping cream). Lastly, don’t over-whip the cream – it turns to butter. On that note, you won’t find either dessert in my next cookbook, Lighten Up, Y’all (spring 2015), but this book is all about saying YES! not saying no. You can have enjoy indulgent desserts – just not every day, not without moderation, and not without putting in an extra bit of exercise. So, enjoy!

Along with strawberries, spring has brought about a bit of spring cleaning. Please check out my new website, www.virginiawillis.com. I’m thrilled with the design and technology. It’s responsive to smart phone, tablet, or computer screen. Pretty cool stuff and great job by IdeaLand and Pixie Wizard Graphixs. I am so thankful to work with such a great team. Stay posted for big changes on my blog, too. Lots of new comings and goings on the horizon. Thanks so much for reading!

Bon Appétit Y’all!
Virginia Willis

Strawberry Semifreddo on www.virginiawillis.com

Simple Strawberry Semifreddo 

Makes 8 3-ounce

2 large eggs
1/4 cup sugar
1/4 teaspoon fine sea salt
1 cup strawberry puree
1 cup heavy whipping cream, chilled
Fresh strawberries, for serving

Place a large saucepan with 2-inches of water over high heat. Bring the water to a boil then reduce the heat to maintain a simmer. Whisk the eggs, sugar and salt together in a medium mixing bowl. Set the bowl atop the simmering saucepan, making sure the bottom of the bowl does not touch the water.Whisk constantly, over the heat, until the mixture reaches 170° degrees F and has thickened slightly, about 5 minutes.

Remove the bowl from the heat, add the strawberry puree and whisk until combined. If necessary, refrigerate until cooled to room temperature. Whip the cream in a large mixing bowl until medium peaks form.Fold whipped cream into strawberry mixture until well combined. Transfer to molds and freeze until firm, at least 6 hours. Unmold and serve with fresh strawberries.

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Copyright © 2014 Virginia Willis Culinary Enterprises, Inc.

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