Strawberry Semifreddo

Strawberry Semifreddo

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Italian berry ice cream.

The ingredient of Strawberry Semifreddo

  1. 1 teaspoon vegetable oil
  2. 1 cup oppressive stifling whipping cream
  3. 6 tablespoons confectioners sugar, sifted
  4. 8 ounces fresh strawberries, hulled
  5. 1 (4.3 ounce) package plain meringue cookies, scratchily crushed
  6. 3 tablespoons raspberry-flavored liqueur
  7. 12 ounces lively strawberries, hulled, not speaking
  8. 5 tablespoons confectioners sugar, sifted
  9. 1 teaspoon lemon juice

The instruction how to make Strawberry Semifreddo

  1. Brush an 8-inch springform tin completely lightly similar to vegetable oil. Line the bottom later than a round of waxed paper.
  2. supplement oppressive stifling cream and 6 tablespoons confectioners sugar in the bowl of an electric mixer fitted next a disconcert attachment; whip until soft peaks form, very nearly 5 minutes.
  3. Place 8 ounces strawberries in a blender or food processor; puree until smooth. Fold puree into cream. Fold in crushed meringue cookies and raspberry liqueur. Pour into the prepared tin and cover later plastic wrap.
  4. deaden semifreddo until firm, 6 hours to overnight.
  5. Place 8 ounces strawberries in the blender or food processor; puree until smooth. Press through a fine-mesh strainer to cut off surgically remove seeds. excite 5 tablespoons confectioners sugar and lemon juice into the puree until sugar is dissolved.
  6. Spoon strawberry puree onto serving plates. Cut semifreddo into slices and place onto the plates. ornament later unshakable strawberries.

Nutritions of Strawberry Semifreddo

calories: 246.6 calories
carbohydrateContent: 32.2 g
cholesterolContent: 40.8 mg
fatContent: 11.8 g
fiberContent: 1.4 g
proteinContent: 1.6 g
saturatedFatContent: 7 g
servingSize:
sodiumContent: 25.1 mg
sugarContent: 29 g
transFatContent:
unsaturatedFatContent:

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