Strawberry Gazpacho with Mango, Raspberry, and Saffron Semifreddo
Baking and Desserts | European cuisine
⏳ Time
6 hours
🥕 Ingredients
9
🍽️ Servings
3
Description
Strawberry Gazpacho with Mango, Raspberry, and Saffron Semifreddo
Ingredients
- Mango - 2 pieces
- Chicken Egg - 3 pieces
- 33% Cream - 7 fl oz
- Frozen Raspberries - 3.5 oz
- Strawberry - 5.3 oz
- Saffron - a pinch
- English cucumber - 1 piece
- Sugar - 1 cup
- Coconut Milk - 3 fl oz
Step by Step guide
Step 1
Line the bottom of a 24x10 cm rectangular loaf pan with plastic wrap, allowing the edges to hang over the sides. Set aside.
Step 2
For the semifreddo, take two ripe mangoes, peel them, remove the hard pit, and blend the flesh into a smooth puree. Strain the puree through a sieve and set aside.
Step 3
Blend 100 grams of thawed raspberries with 1/4 cup of sugar into a smooth sauce. Strain through a sieve if desired.
Step 4
Dissolve the saffron threads in a tablespoon of boiling water and let steep.
Step 5
In a deep glass, whip the cold cream until stiff peaks form. Gently fold the whipped cream into the mango puree. Set aside.
Step 6
In a separate bowl, whisk the egg yolks with 1/4 cup of sugar until pale yellow, then gently mix with the cream-mango mixture. Set aside.
Step 7
In another bowl, beat the room temperature egg whites with a pinch of salt on low speed until well foamed. Increase the mixer speed and gradually add 1/4 cup of sugar, whipping until stiff glossy peaks form. Carefully fold the whipped egg whites into the mango cream, one spoonful at a time, trying not to deflate the whipped texture. Finally, add the saffron threads and mix the cream until smooth. Pour 1/3 of the cream into the prepared pan over the plastic wrap, drizzle a couple of teaspoons of raspberry sauce on top, and swirl the raspberry sauce with a toothpick in any direction, whether up or down, or side to side. Fill the pan with 2 more layers of semifreddo in the same manner. Cover the pan with plastic wrap, seal the edges to prevent the semifreddo from spilling, and place it in the freezer overnight.
Step 8
For the gazpacho, blend the diced cucumber, thawed strawberries, coconut milk, and 1/4 cup of sugar until smooth. Chill in the refrigerator until serving.
Step 9
Pour the chilled gazpacho into bowls, top with slices of semifreddo, and serve.
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