J
Free UK delivery on orders over £40
Product Registration
Products
See our latest offers
Offers & Promotions
Exclusive Gift: Free with Cooking Chef
Find out more
Recipes
Cakes and Party Food
Raspberry and White Chocolate Cakes
Support
Support
Inspiration
See our latest offers
Offers & Promotions
Guide to Food Mixers
Guide to Food Mixers
Top Offers
Search on our website
Product Registration
Instruction Manuals
Login
New user?
Register now
Profile
Orders
Address Book
Registered Products
Products
Recipes
Support
Inspiration
Top Offers
Login/Register
Wishlist
Products
View All Products
Kitchen Machines and Stand Mixers
Food Processors
Hand Blenders
Blenders & Drinks Makers
Hand Mixers
Kettles & Toasters
Small Appliances
Cooking Machines
Collections
Attachments
Kitchen Machines and Stand Mixers
View All Stand Mixers
Cooking Chef
Chef Series
kMix Stand Mixers
Go Mixers - NEW
Prospero+
Mixers
Explore Attachments
All Attachments
Chef Attachments
Pasta Attachments
kMix Attachments
Prospero Attachments
Food Processors
View All Food Processors
MultiPro Range
Other Food Processors
Mini Choppers
Hand Blenders
View All Hand Blenders
Triblade Hand Blenders
Blenders & Drinks Makers
View All Blenders, Soup and Drinks Makers
Blenders
Soup Makers
Smoothie Makers
Citrus Juicers
Hand Mixers
Hand Mixers
Chefette
Kettles & Toasters
View All Kettle & Toaster Sets
Kettles
Toasters
Small Appliances
View All Small Appliances
Electric Knives
Can Openers
Meat Grinders
Cooking Machines
View All Cooking Machines
kHealthy Fry Air Fyer
Soup Makers
Collections
View All Collections
Abbey Collection
Elegancy Collection
Dawn Collection
Dusk Collection
Go Collection
NEW
Attachments
View All Attachments
All Attachments
Chef Attachments
Pasta Attachments
kMix Attachments
Prospero Attachments
Recipes
View All Recipes
Recipes by Course.
Meet the Chefs
Bread Recipes
Party Food Recipes
Vegan Recipes
Pancake Recipes - Sweet and Savoury
Show Easter Recipes
Recipes by Course.
View all Recipe Courses
Starter Recipes
Main Recipes
Dessert Recipes
Meet the Chefs
Bread Recipes
Party Food Recipes
Vegan Recipes
Pancake Recipes - Sweet and Savoury
Show Easter Recipes
Support
FAQs
Manuals
Contact Us
Safety information
FAQs
Manuals
Contact Us
Safety information
Inspiration
New! MultiPro Touch
Food news
In The Kitchen
Summer drinks & smoothies recipes
The history of Kenwood
Kenwood Can
Sustainability
New! MultiPro Touch
Food news
In The Kitchen
Summer drinks & smoothies recipes
The history of Kenwood
Kenwood Can
Sustainability
Top Offers
Top Savings
Top Savings
Strawberry Semifreddo
Serves:
8
Course:
Dessert
Machine:
Blender
Total time (min.):
265
A creamy strawberry semifreddo, blending fresh strawberries with whipped cream and egg yolks, then frozen to a smooth, airy texture. This no-bake dessert is a refreshing and elegant treat, perfect for summer.
Ingredients
350g strawberries, hulled
¼ tsp ground cardamom
2 eggs, separated, plus one yolk
145g caster sugar
200ml whipping cream
150g Greek style yogurt
4 tbsp clear honey
½ small bunch of basil, leaves picked
Tools
Triblade System Pro
Method
Place the strawberries and ground cardamom into the beaker of your Triblade System Pro hand blender and puree until smooth and set aside.
Add the yogurt, honey and basil to the chopper bowl of the Triblade System Pro hand blender and pulse until the basil is finely chopped through the yogurt mixture. Refrigerate until required.
Change the attachment on your hand blender to the balloon whisk.
Place the egg whites in a large mixing bowl and whisk to soft peaks. Slowly, still whisking, add half the sugar, a little at a time, until you have a stiff meringue-like mixture. Set aside.
Using the hand blender, fitted with the same balloon whisk attachment (there is no need to clean it), whisk the yolks and remaining sugar until the sugar is dissolved and the mixture is pale and fluffy, leaving thick trails in the bowl.
Pour the cream into the clean beaker of the hand blender and whip to soft peaks.
Pass the strawberry puree through a fine sieve into the bowl with the egg yolk mixture and combine. Fold in a quarter of the egg whites, then add the whole mixture to the egg white bowl and carefully fold together. Add the whipped cream and gently fold in.
Pour into a cling film lined loaf tin and swirl through the basil yogurt.
Freeze for 4 hours, or until solid.
Turn out, remove the cling film and slice to serve.
Home
>
Recipes
Your account is almost ready
J
J
J