Tuesday, February 12, 2013

Strawberry Balsamic Semifreddo with Pink Peppercorns and Smoked Salt

If you're looking for a new dessert to make this Valentine's Day, look no further! This layered semifreddo combines sweet, savory, salty and spicy in every bite and is a cinch to make. Dust off that ice cream machine that hasn't been used since Summer and make some strawberry balsamic sorbet. A maybe not-so-surprising combination, strawberries and balsamic pair beautifully together in salads so why not mix the two into a frozen treat? Top with fluffy whipped cream, spicy pink peppercorns and smoked sea salt and you have a layered dessert fit for the one you love most.

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.

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.

1 comment:

  1. Marlies Verhaegen, BelgiumApril 9, 2013 at 6:54 AM

    I made this yesterday and it tastes as good as it looks. First time I used creamed coconut (to make the cream) and an icemaker. Thanks for the inspiration! Allthough my guests liked it, we didn't eat everything and I have some semifreddo left. How long can I store it in my freezer?


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