Tuesday, February 12, 2013
Strawberry Balsamic Semifreddo with Pink Peppercorns and Smoked Salt
more valentine's day treats
Crumb Cake Walnut Brownies
Frosted Cut Out Sugar Cookies
Strawberry Chocolate Chip Pie
Homemade strawberry and balsamic sorbet layers the bottom of this frozen parfait and is topped with whipped cream, fresh strawberries, crushed pink peppercorns and smoked sea salt. An elegant dessert to serve for Valentine's Day or any special event.
Strawberry Balsamic Sorbet
parfait serves 5-6
1 lb strawberries, washed and hulled
1 cup water
1/2 cup balsamic vinegar
1/2 cup organic cane sugar
Combine all of the ingredients in a small pot and bring to a boil. Reduce the heat and simmer until the berries have broken down, 10 minutes. Transfer to a blender and blend until smooth. Strain to remove the seeds.
Chill until completely cold.
Transfer to an ice cream maker and process according to your machine's directions or until the sorbet is soft and spreadable.
Line the sides and bottom of a loaf pan with parchment and spread the sorbet in an even layer. Freeze until ready to put in the coconut cream.
1-19oz can coconut cream (not coconut milk), chilled
1 cup organic powdered sugar
1 tsp vanilla
3 strawberries, thinly sliced
coarsely ground pink peppercorns, for garnish
smoked sea salt, for garnish
1 oz bittersweet chocolate, for garnish
Scoop out the thick cream layer in the can. If you are using a 19oz chilled can of coconut cream this will be most of the can.
Combine it with the powdered sugar and vanilla and whip for 3-5 minutes until stiff.
Pour half of the cream over the sorbet, lay down the strawberries and pour the remaining whipped cream over the top. Smooth out the top and lightly sprinkle the top with pepper and salt. Freeze completely.
When ready to serve, let sit at room temperature for 5 minutes then slice with a hot knife .Garnish the slice and plate with shaved chocolate.