Pomegranate and strawberry semifreddo (semifreddo de frutillas y granadas)

Finally after almost 3 weeks when I could not do almost anything or write or make a post on my blog I am slowly starting to use more my right hand.

The problem when I fell was on my right shoulder but you already know that the arm is a whole. I still use sling but I move more and cook more (with my left hand) so I made this dessert to go back.

Thank you for all your greetings and messages, they helped me to be more animated in a time that I feel useless.
Lots of love xo

Note: this dessert is with pomegranates and strawberries but you can use only strawberries or other delicious berries.

Source : Le Creuset recipes.co.za

Pomegranate and strawberry semifreddo

Ingredients

4 free range eggs separated
3/4 cup sugar
2 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1 1/2 cup cream whipped
150 grams strawberries blitzed to a pulp
100 grams pomegranate rubies
(or blueberries or raspberries)

Method

Place the egg yolks , 1/2 cup sugar and vanilla in a heat proof bowl and beat until pale and thick.

Place the bowl over a casserole of simmering water and beat until the mixture doubles in volume.

In a separate bowl beat the eggs whites with cream of tartar and remaining sugar until stiff peaks form.

Fold the whipped cream with both egg mixtures and place in a
20 x 10 cm loaf tin.(or other size)

Line tin with clingfilm, allowing a 5 cm overhang all sides.
Gently mix through strawberry pulp and pomegranate rubies.
Cover with overganging film and freeze about 6 to 8 hours or overnight.

Let stand 8 to 10 minutes at room temperature to soften, then turn onto a platter and remove the clingfilm.
Garnish with some strawberries, pomegranate seeds and mint.

print recipe here