Makes 2 Quarts
3 Cups Fresh Strawberries, Hulled and Sliced
¼ Cup Granulated Sugar
8 Large Egg Yolks
1 Cup Granulated Sugar
1 Cup of Reserved Strawberry Syrup
½ Teaspoon Fine Sea Salt
4 Large Egg Whites, Room Temperature
¼ Cup Granulated Sugar
2 Cups Heavy Whipping Cream (36%)
¼ Cup Sugar
In a 2-quart saucepan cook the strawberries and ¼ cup sugar over medium heat, stirring often. Cook the strawberries until they soften and begin to break up, about 5 minutes. Set aside to cool. Once cooled, strain the strawberries in a fine mess strained set over a bowl. Reserve one cup of the strawberry syrup.
In a large heatproof bowl beat the yolks with the sugar, until combined, with a wire whisk. In a slow and steady stream add the 1 cup reserved strawberry syrup to the eggs and sugar whisking the whole time.
Place the bowl over a pan of simmering water, being careful to not let the water touch the bottom of the bowl, and whisk the egg mixture continuously until very thick and hot. It will be thick enough when you lift the whisk and the mixture lies down slowly in a ribbon shape and takes a moment to sink back into itself. Be patient, as this will take about 20 minutes. Remove the bowl from the heat and whisk for a few more minutes to help cool it down. Place the bowl in an ice water bath to cool completely, gently whisking every few minutes. Once cooled, fold the drained strawberries into the cooked egg mixture (This is called the custard). Set aside.
Place the 4 large egg whites into the bowl of a standing mixer fitted with the whisk attachment and slowly beat the whites to break them up, about 30 seconds. Gradually increase the speed to high and continue to beat the whites until very soft peaks form. With the mixer running on high, gradually add the ¼ cup sugar. Beat the egg whites until stiff peaks form and the sugar is completely dissolved. Fold thoroughly, but gently, into the cooled custard.
In a clean standing mixer bowl fitted with the whisk attachment, beat the cream on medium high for a minute. Add the ¼ cup sugar and beat until light and fluffy and peaks form when the whisk is lifted out of the cream.
Fold the whipped cream into the custard thoroughly, but gently. Put the Semi-Freddo into an air-tight container, covered and freeze for at least 8 hours or overnight before serving. Semi-freddo will last in the freezer for up to one month.
