Strawberry Semifreddo
Macerated Strawberries, Sherry Vinegar, Whipped Cream
Chef Gregory Baumgartner of Cranes | Washington, D.C.
“Fruit is one of my all time favorite things to build desserts around, and honestly what better way to celebrate fruit and Sherry Vinegar from Spain than using strawberries? This recipe is meant to showcase the unique beauty between Sherry Vinegar and strawberries. Strawberries can obviously be different at any time of the year, but when you use strawberries at their peak, they are typically sweet and slightly floral. Adding an acid into the dish truly elevates and enhances the flavor of the strawberries. By making something as simple (yet elegant) as semifreddo, you are allowing the strawberries and the Sherry Vinegar from Spain to be the two main elements of the dish that shine through. The fat from the cream and the egg yolks offer a reprieve from both the sweet and tart notes in the dish. Ultimately, this dish is a gateway for understanding how acids, in the form of vinegars, can truly elevate anyone’s dessert game.” - Chef Greg Baumgartner
Adapted by StarChefs | february 2023
INGREDIENTS:
Macerated Strawberries:
250 grams strawberries, hulled
50 grams granulated sugar
60 grams Sherry Vinegar from Spain
5 grams salt
Whipped Cream:
355 milliliters heavy cream
Semifreddo Base:
1 vanilla bean, split
100 grams granulated sugar
150 grams egg yolks
5 grams salt
15 grams Sherry Vinegar from Spain
To Assemble and Serve:
500 grams strawberries, hulled
Strawberries, cored and cut into desired shape
Sherry Vinegar from Spain
1 pinch salt
1 pinch sugar
METHOD:
For the Macerated Strawberries:
In a mixing bowl, combine strawberries, sugar, vinegar, and salt. Lightly mash until a pulp-like consistency forms. Cover bowl with plastic wrap and let macerate 1 hour at room temperature.
For the Whipped Cream:
In a stand mixer fitted with a whisk attachment, whip heavy cream on medium speed until medium peaks begin to form. Transfer to a nonreactive container and refrigerate.
For the Semifreddo Base:
Scrape the pulp from the vanilla bean and transfer to a medium metal bowl. Add sugar to the bowl and massage the mixture with your hands until the vanilla seeds are evenly dispersed. Add yolks and whisk 1 minute, or until the yolks become slightly pale. Set aside. In a large pan over medium heat, bring water to a rolling boil. Set yolk mixture over the pan and whisk until the yolks have volumized and become nape. Remove from heat and season with salt and vinegar. Set aside.
To Assemble and Serve:
In a blender, purée strawberries. Set aside. Line a mold of your choice with cooking spray and parchment paper. Mold should preferably be a deep glass or metal square shape. Set aside. In a large mixing bowl, combine Macerated Strawberries, puréed strawberries, and Semifreddo Base. Mix to combine, then fold in Whipped Cream, making sure to incorporate cream with as few movements as possible. Pour the mixture into the prepared mold and freeze. Once frozen, remove the semifreddo from the mold and cut to your desired size. Garnish with strawberries lightly dressed in Sherry Vinegar, salt and sugar.
