Plated desserts

STRAWBERRY INSPIRATION semifreddo

An original recipe by Chef Rachel Pancho, Executive Pastry Chef of Ai Fiori.

6 steps

Recipe Step by Step

Strawberry inspiration shell

600g OPALYS 33%
600g STRAWBERRY INSPIRATION
106g COCOA BUTTER

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

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

Rosemary honey yogurt semifreddo

1350g milk
180g whipping cream
390g marshmallow
90g glucose powder
36g milk powder
7g ice cream stabilizer
8g salt
12g rosemary
40g honey
360g yogurt

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.

Marshmallow

680 sugar
88g egg whites
150g water
66g glucose powder
36g gelatin

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.

Lemon Sablé

414g butter
126g confectioner's sugar
36g egg yolks
504g all-purpose flour
6g salt
8g lemon zest
1ea vanilla bean

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.

Cucumber gel

600g cucumber juice
400g sugar
200g water
15g Agar agar
AN Lemon Juice

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.

Strawberry gel

800g strawberry purée
534g water
200g sugar
66g lemon juice
1.25% Agar Agar

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.