Strawberry Basil Semifreddo

Ingredients

• 1 lb fresh strawberries, hulled
• 1/2 cup granulated sugar, divided
• 2 tbsp fresh lemon juice
• 1/4 cup fresh basil leaves, packed
• 3 large eggs, separated
• 2 cups heavy whipping cream
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• Sliced fresh strawberries for serving
• Fresh basil sprigs for garnish

Instructions

1. 1

   Line a 9x5-inch loaf pan with plastic wrap, leaving overhang on all sides.

2. 2

   Blend strawberries, 1/4 cup sugar, lemon juice, and basil leaves until smooth. Strain through a sieve to remove seeds. Set aside.

3. 3

   Beat egg yolks with remaining 1/4 cup sugar in a bowl set over simmering water for 5 minutes until thick, pale, and ribbon-like. Remove from heat and continue beating until cool.

4. 4

   In a clean bowl, beat egg whites with a pinch of salt to stiff peaks.

5. 5

   In a third bowl, beat heavy cream with vanilla to soft peaks.

6. 6

   Fold strawberry puree into the egg yolk mixture. Gently fold in whipped cream, then fold in egg whites — be careful to maintain volume.

7. 7

   Pour into the prepared loaf pan and smooth the top. Fold plastic wrap over the surface and freeze for at least 6 hours or overnight.

8. 8

   Unmold onto a serving platter. Slice with a hot knife and serve with fresh strawberries and basil.