Preparation time
over 2 hours
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the semifreddo
- 400ml/14fl oz double cream, whipped
- 400ml/14fl oz condensed milk
- 4 tbsp fraise liqueur, or to taste
- 400g/14oz strawberry purée
For the strawberries
- 2 tbsp runny honey
- 1 vanilla pod, split and seeds removed
- 1 lemon, juice only
- 250g/9oz strawberries, hulled and sliced
For the syrup
- 100ml/3½fl oz port
- 100ml/3½fl oz red wine
- few black peppercorns
- 1 small cinnamon stick
- 1 bay leaf
- 1 star anise
- caster sugar, to taste
For the brown bread croutons
- 25g/1oz unsalted butter
- 20g/¾oz dark brown sugar
- pinch ground cinnamon
- 2 slices brown bread, broken into piece
- 75g/2¾oz pistachio nuts, roasted and chopped, to garnish
Method
To make the semifreddo, mix the cream, condensed milk and fraise liqueur together in a large bowl. Ripple through the strawberry purée and transfer to a freezer-proof container. Freeze for at least 2 hours, or overnight.
To make the strawberries, place the honey, vanilla, lemon juice and 2 tablespoons of water in a small saucepan and bring to the boil. Cook until reduced to a syrup. Leave to cool, then toss in the strawberries. Leave to steep for 30 minutes.
To make the syrup, put all the ingredients in a small saucepan. Cook until reduced to a syrup. Strain the syrup before serving.
To make the brown bread croutons, heat a frying pan and add the butter, sugar and cinnamon. Once melted, add the bread and cook until toasted.
To serve, arrange the strawberries on a serving plate, spoon over the red wine syrup, spoon or slice over the semifreddo and scatter over the roasted pistachios and brown bread croutons.