Strawberry semifreddo with Balsamic Vinegar

Method

1. Mix the eggs with 110 g sugar and whip in a bain-marie, until thick and fluffy.
2. Then keep on whipping, this time with the container surrounded by ice.
3. Blitz strawberries in a blender and whip the fresh cream.
4. When the egg-sugar mix is cold, add the blitzed strawberries and the whipped cream, stir well and pour into single portion moulds.
5. Freeze for at least four hours.
6. Before serving, garnish with the sliced strawberries. Melt 40 g sugar with some water in a non-stick pan, add the sliced strawberries and some Ponti balsamic vinegar of Modena and simmer for a few minutes.
7. Serve the semifreddo with the warm strawberry sauce.

Chef's tip

You can go through the same process with any other kind of fruit! Try making it with raspberries, peaches, bananas..

Serving suggestion

Serve at the end of a meal as a dessert or on its own!

Wine selection

Moscato, Riesling or Prosecco.

Family tip

If you prefer you can replace the balsamic vinegar with Ponti balsamic gastronomic sauce!

Dish history

Cakes and baked sweets are always a nice dessert, but in spring or summer there is something we crave far more: ice cream! This recipe shows you how to create a fantastic, fruity, semifreddo - that is a creamier ice cream - with a few basic ingredients! Make sure you get tasty, organic strawberries for best results.