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.

Sweet Lemon Biscuits with Blueberry Sauce, Coconut Cream and Tangerine Butter

Even though I served this for breakfast, this simple, sweet plate could easily be served for dessert.

Flaky, tart biscuits studded with lemon, sandwiched around sweet blueberries with coconut cream and tangerine butter.

Sweet Lemon Biscuits with Coconut Cream

1 3/4 cup ap flour, plus more for rolling
1/4 cup organic cane sugar, plus more for sprinkling
3 1/2 tsp baking powder
1/2 tsp salt
zest of one lemon
3 tbl earth balance vegan butter, cold and cubed
3/4 cup soy creamer, plus more for brushing
1-15oz can coconut cream, chilled
3 tbl organic powdered sugar
2 tsp vanilla extract

Preheat the oven to 375.
Combine the flour, sugar, baking powder, salt and lemon zest. Add the butter and use your hands to cut into the flour until it is pea sized. Add the creamer and gently mix into a ball of dough. Lightly flour a surface and roll out the dough until it is 3/4" thick. Use a circle cutter to cut 6- 4" biscuits.
Place on a greased baking sheet and brush with creamer. Sprinkle with sugar and bake for 20 minutes until golden brown and cooked through.

Whip the chilled coconut cream, powdered sugar and vanilla together until on high speed for 5 minutes until slightly thick. Pour over biscuits with blueberry compote.

Blueberry Compote
1 pint fresh blueberries
1 tbl cornstarch
3-4 tbl organic cane sugar, depending on sweetness of the berries
3 tbl water

Toss berries with cornstarch and sugar. Add the water and bring to a boil in a small pot. Boil for 5 minutes until the mixture thickens and the berries cook down.

Tangerine Butter
1/4 cup earth balance, room temperature
zest of 1 tangerine
1 tbl tangerine juice
1 tbl maple syrup

Combine all of the ingredients and chill to allow the flavors to marinate. Serve over warm biscuits.