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
Strawberry Semifreddo, Gingernut Cookie Sandwiches
Method
- Strawberry Semifreddo Method: 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
- Whip the cream and fold through the Greek yoghurt
- Set aside in the fridge
- Heat a pot with a little water to a simmer to create a double boiler
- Place the eggs and the egg yolks with the maple syrup and vanilla in a bowl that will sit over the pot of simmering water and whisk together until well combined
- Place over the heat and continue to whisk until they are starting to increase in volume, take care not to over heat the mix and scramble the eggs
- Once the egg mix is warm and increased in volume transfer to a beater bowl and whisk until the egg yolks are tripled in volume, pale in colour and thickened
- Gently fold through the strawberry sauce and then the whipped cream/yoghurt
- Take care to fold together as gently as possible to knock out minimal air
- Place the mix into a loaf tin and cover before placing in the freezer until frozen
- Ginger Cookie Method: Preheat the oven to 180 degrees 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
- To 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
