Name: Strawberry Rosewater Semifreddo Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 6 h 35 min
Cuisine: Italian
Ingredients: 1.5 lbs strawberries, hulled and roughly chopped; 2 tsp rosewater; 3/4 cup sugar, divided; Pinch of salt; 3 egg whites; 1/2 cup sugar; Pinch of salt; 1/2 tsp vanilla extract; 1 cup whipping cream

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Introduction

Strawberry Rosewater Semifreddo is a light, frozen Italian dessert that beautifully combines fresh strawberries with a delicate hint of rosewater. Its creamy texture and floral aroma make it a perfect treat for warm days or special occasions.

Four rectangular slices of white ice cream with red strawberry swirls are placed on a dark surface. Each slice is drizzled with bright red strawberry sauce in thick, uneven lines. Fresh whole and halved strawberries are scattered around and on top of the ice cream slices, adding pops of red and green color. The dark background contrasts strongly with the white and red colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs strawberries, hulled and roughly chopped
2 tsp rosewater
3/4 cup sugar, divided
Pinch of salt
3 egg whites
1/2 tsp vanilla extract
1 cup whipping cream

Instructions

Step 1: Place the strawberries, rosewater, and 1/4 cup of sugar in a small saucepan. Cook over medium heat for about 15 minutes, until the strawberries release their juices and begin to break down. Remove from heat and let cool slightly. Then, blend until completely smooth. Reserve 3/4 cup of this puree for serving.
Step 2: Prepare a 9” x 5” loaf pan or similar vessel by spraying it with non-stick spray or lightly oiling it. Line the pan with plastic wrap, leaving plenty of overhang on all sides for easy removal later.
Step 3: In a heatproof medium bowl, whisk together the egg whites, 1/2 cup sugar, and a pinch of salt. Place the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Whisk continuously until the sugar dissolves and the egg whites are warm to the touch, being careful not to overheat or scramble the eggs. Remove from heat and stir in the vanilla extract.
Step 4: Using an electric mixer, beat the egg white mixture on high speed for about 10 minutes, until stiff, glossy peaks form. Set aside.
Step 5: On clean beaters, whip the cream until stiff peaks form.
Step 6: Gently fold half of the whipped cream into the egg white mixture. Then fold in the strawberry puree. Finally, fold in the remaining whipped cream, keeping the mixture light and airy with visible streaks.
Step 7: Transfer the mixture into the prepared pan, smooth the top, and cover with the overhanging plastic wrap. Freeze for at least 6 hours or overnight until firm.
Step 8: To serve, lift the semifreddo out of the pan using the plastic wrap. Slice and serve with the reserved strawberry puree on the side.

Tips & Variations

For a nuttier flavor, sprinkle crushed pistachios or toasted almonds on top before serving.
If you prefer, substitute rosewater with orange blossom water for a different aromatic twist.
Make sure to whip the egg whites and cream separately to achieve the perfect light texture.
Use ripe, sweet strawberries for the best natural flavor in your semifreddo.

Storage

Store the semifreddo covered in the freezer for up to 3 days. To serve, let it sit at room temperature for about 10 minutes to soften slightly for easier slicing and a creamier texture. Avoid refreezing once thawed.

How to Serve

A rectangular piece of white and pink strawberry ice cream bar with swirled layers of creamy white and pink is placed on a dark surface. Bright red strawberry sauce is drizzled in thick lines across the ice cream and around it. Two halved strawberries with green tops are placed near the ice cream bar, adding fresh red and white colors. The texture of the ice cream looks soft and creamy, while the sauce shines with a smooth and thick look. The surface is dark with a slight rough texture that contrasts with the ice cream and sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used but make sure to thaw and drain any excess liquid before cooking to prevent the semifreddo from becoming too watery.

Is it safe to use raw egg whites in this recipe?

This recipe involves gently warming the egg whites over simmering water to partially cook them and dissolve sugar, reducing the risk associated with raw eggs. If concerned, use pasteurized egg whites for added safety.