Okay, the smashed strawberry syrup might seem like overkill, but when strawberries are this good, it seems a waste not to have a strawberry double-whammy. You'll need to begin this recipe a day ahead.
- 250 gm strawberries (about 1 punnet), hulled and finely chopped
- 30 ml brandy or strawberry liqueur
- 2 tbsp liquid glucose
- 1 tbsp lemon juice
- 420 gm caster sugar
- 9 egg yolks
- 1 vanilla bean, scraped seeds only
- 600 ml thickened cream
- 375 gm crème fraîche
Smashed strawberry syrup
- 250 gm strawberries (about 1 punnet), hulled and coarsely chopped
- 30 ml strawberry liqueur or brandy
- 1 lemon, juice and thinly peeled rind only
- 220 gm (1 cup) caster sugar
- 1Combine strawberries, brandy or liqueur, glucose, lemon juice and 90gm sugar in a small saucepan over medium heat and stir to dissolve, simmer until reduced by half (8-10 minutes), then refrigerate until cool (1 hour), set aside.
- 2Whisk yolks, vanilla seeds and remaining sugar in a heatproof bowl over a saucepan of simmering water until thick and pale (4-5 minutes), then transfer to an electric mixer, whisk until cool (2-3 minutes) andset aside.
- 3Whisk cream and crème fraîche together in a bowl until soft peaks form, then fold in cooled yolk mixture. Spoon into a 2 litre- capacity container, adding cooled strawberry mixture as you go, swirling to form a ripple effect. Freeze until firm (6 hours-overnight), then cover with plastic wrap and freeze until required. Makes about 2 litres.
- 4For smashed strawberry syrup, coarsely crush strawberries, liqueur or brandy and lemon juice together in a bowl with a fork, set aside. Combine sugar, lemon rind and 250ml water in a small saucepan and stir over medium until sugar dissolves. Bring to the boil, simmer until mixture is syrupy and rind is translucent (15-20 minutes), then add to strawberry mixture and refrigerate until chilled (30-40 minutes). Serve scoops of strawberries and cream semifreddo drizzled with smashed strawberry syrup.