Strawberries and Cream Semifreddo

Ingredients

For the semifreddo

1 1/4 cups heavy cream

1 tablespoon vanilla extract

3 large eggs

2 large egg yolks

2/3 cup granulated sugar

1/4 teaspoon kosher salt

2 to 3 tablespoons toasted, chopped almonds, pistachios, or pecans (optional)

For the strawberry compote

1 pound strawberries, hulled and quartered

1/3 cup granulated sugar

1 tablespoon lemon juice

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

Method

Prepare the pan:

Line a 9x5-inch loaf pan with plastic wrap and place it in the freezer.

Make the whipped cream:

Add the heavy cream and vanilla extract to the bowl of a stand mixer fitted with a whisk attachment. Whip until stiff peaks form. Transfer the whipped cream to a separate bowl and place it in the refrigerator. 

Wash and dry the stand mixer bowl and whisk attachment to use again.

Cook the egg mixture:

Add a few inches of water to a saucepan. The bowl of your stand mixer should fit on top without touching the water. Bring to a simmer. 

Combine the eggs, egg yolks, sugar, and salt in the bowl of the stand mixer and whisk to combine. Set the mixer bowl over the simmering water.

Cook the mixture over the simmering water, whisking constantly, until it registers 165°F on an instant-read thermometer. The sugar will dissolve and the mixture will be foamy. This process will take somewhere between 5 and 8 minutes.

Whip the hot egg mixture:

Once the mixture reaches temperature, transfer to the stand mixer fitted with the whisk attachment. Whip on high speed for 8 to 10 minutes until the egg mixture is thick, glossy, lightened in color, and cool to the touch.

Fold in the whipped cream and freeze:

Fold 1/3 of the whipped cream into the yolk mixture using a flexible spatula, then fold in the remaining whipped cream until just combined (do not overmix). Transfer the semifreddo mixture to the prepared loaf pan and use a small offset spatula to smooth the top. 

Cover tightly with plastic wrap and freeze until solid enough to slice, at least 8 hours or overnight.

Make the strawberry compote:

Place the strawberries, sugar, lemon juice, and salt in a medium saucepan over medium heat. Bring to a boil, stirring occasionally, then reduce to a simmer and cook until the strawberries are broken down into a thick, chunky jam, about 10 minutes. Remove from the heat and stir in the vanilla extract. 

Let the compote cool completely. Transfer to an airtight container and store in the refrigerator until ready to use. It will keep for up to 2 weeks.

Serve the semifreddo:

When ready to serve, unwrap the semifreddo, invert it onto a platter, and remove the plastic wrap. Top with strawberry compote, sprinkle with nuts (if using), and slice. Serve immediately.

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