STRAWBERRY INSPIRATION semifreddo

Melt all ingredients over a double boiler until incorporated. Finish with an immersion blender.



To enrobe your semifreddo, melt to 31°C (88°F).

Heat the liquids to dissolve the sugars. On low heat, melt the marshmallow. Strain over the yogurt and honey. Blend. Infuse the rosemary overnight. Spin in an ice cream machine.

Whip the egg whites to full volume.

Cook the sugar and water to 131°C (267.8°F). Add the bloomed gelatin and mix to incorporate.

Stream into the whipping egg whites.

Cream the butter and sugar.

Stream in the egg yolks, lemon zest, and vanilla bean. Add the dry ingredients and mix until incorporated.

Sheet or roll to desired thickness. Bake at 163°C (325°F) on a textured Silpat until golden.

Cook the liquids with sugar and agar to a roiling boil for 5 minutes.

Strain, cool and blend in a VitaPrep with lemon juice and additional water to the desired consistency.

Cook the liquids with sugar and agar to a roiling boil for 5 minutes.

Strain, cool and blend in a VitaPrep with lemon juice and additional water to the desired consistency.