Ingredients
112 gr. of water, 280 gr. of sugar
Bake at 121 ° C and then pour on the egg yolks and the pulp of vanilla beans that need to be whipped already for a few minutes.
2 berries, 300 gr. of egg yolks, 750 gr. of semi-whipped cream
Combine the egg mix, sugar and vanilla, cooled and whipped, gently the cream.
Cooked strawberry Sorbet
1000 gr. of fresh strawberries, 150 gr. of cane sugar, 3,6 gr. of grated lime peel,9 gr. of grated orange
Cut the strawberries into four pieces add the other ingredients and let marinate for at least 4 hours in a cool place. Heat a saucepan, combine the strawberries and cook until the strawberries begin to discard (do not cook over). Mix with the blender and strain through a fine sieve and then add:
· 330 gr. of syrup t.p.t · 220 gr. of water
With the refractometer, sorbet must reach 24 °. Lining well- cold forms of strawberry sorbet (put the forms at least a couple of hours in the freezer before), leave cool down again. Stuff the inside of the forms with the semifreddo with vanilla (do not fill to the brim) and put in the freezer. When the filling is very cold, close the cassata with another strawberry sorbet. "Et voila" our semifreddo is ready.
Dish reviewed in the July 2013 Ischianews magazine
