Ingredients
Semifreddo Ingredients:
- Sauce - 500g strawberries (plus extra to serve) fresh or frozen
- 2 Tbsp maple syrup
- 1 cup cream
- ¾ cup Greek yoghurt
- 2 eggs
- 2 egg yolks
- ¼ cup maple syrup
- 1 tsp vanilla extract
Ginger Cookie Ingredients:
- 1 egg
- ½ cup smooth peanut butter
- ½ cup coconut sugar
- 2 Tbsp honey
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ tsp allspice
- 1 tsp ginger
- ¼ cup rice flour
- 3 Tbsp coconut flour
Vendors
Tags
Desserts
Vegetarian
Strawberry Semifreddo, Gingernut Cookie Sandwiches
Method
Cook the Strawberries:
- Place the strawberries in a pot with the 2 Tbsp of maple syrup and cook on a low heat until they are softened. and breaking down and thickened. If using fresh strawberries, you may need to add a couple of tbsp of water so they don’t stick to the pot when initially heating.
- Once the strawberries are cooked, set aside to cool and then refrigerate so it is completely cold before the next step.
Prepare Cream & Yoghurt:
- Whip the cream and fold through the Greek yoghurt.
- Set aside in the fridge.
Make the Egg Base:
- Heat a pot with a little water to a simmer to create a double boiler.
- In a heatproof bowl, whisk eggs, egg yolks, maple syrup, and vanilla until combined.
- Place bowl over the pot and continue to whisk until they are starting to slightly increase in volume, take care not to over heat the mix and scramble the eggs.
- Transfer to a beater bowl and whisk until the egg yolks are tripled in volume, pale in colour and thickened.
Combine Components:
- Gently fold the cold strawberry sauce into the egg mixture. Then fold the whipped cream/yoghurt.
- Take care to fold together as gently as possible to retain as much air as possible.
- Place the mix into a loaf tin and cover. Place in freezer until frozen.
Make Ginger Cookie:
- Preheat the oven to 180 degrees Celcius on bake.
- Mix the egg, peanut butter, coconut sugar and honey together in a bowl.
- Sieve in the flours, spices and baking soda and mix together well.
- Line flat baking trays with baking paper.
- Roll the mix into even sized balls and flatten slightly (wet your hands a little if you find the dough is a bit sticky, this is normal).
- Bake the cookies for approx. 11 minutes until light golden brown around the edges.
- Allow to cool completely.
Assemble the Cookies Sandwiches:
- Remove the frozen semifreddo from the freezer and leave for about 10 minutes to soften slightly.
- Place a scoop of the semifreddo on a cookie, flatten a little and then add some extra sliced fresh strawberries before topping with the other cookie.
