Strawberry Semifreddo, Gingernut Cookie Sandwiches

Desserts , Vegetarian


Semifreddo Ingredients:
Sauce - 500g strawberries (plus extra to serve) fresh or frozen
2 tbsp maple syrup
1 cup cream
¾ cup Greek yoghurt
2 eggs
2 egg yolks
¼ cup maple syrup
1 tsp vanilla extract

Ginger Cookie Ingredients:
1 egg
½ cup smooth peanut butter
½ cup coconut sugar
2 tbsp honey
¼ tsp baking soda
¼ tsp salt
¼ tsp allspice
1 tsp ginger
¼ cup rice flour
3 tbsp coconut flour


Strawberry Semifreddo Method:

Place the strawberries in a pot with the 2 tbsp of maple syrup and cook on a low heat until they are softened and breaking down and thickened. If using fresh strawberries, you may need to add a couple of tbsp of water so they don’t stick to the pot when initially heating.
Once the strawberries are cooked, set aside to cool and then refrigerate so it is completely cold before the next step. Whip the cream and fold through the Greek yoghurt. Set aside in the fridge.
Heat a pot with a little water to a simmer to create a double boiler. Place the eggs and the egg yolks with the maple syrup and vanilla in a bowl that will sit over the pot of simmering water and whisk together until well combined. Place over the heat and continue to whisk until they are starting to increase in volume, take care not to over heat the mix and scramble the eggs. Once the egg mix is warm and increased in volume transfer to a beater bowl and whisk until the egg yolks are tripled in volume, pale in colour and thickened. Gently fold through the strawberry sauce and then the whipped cream/yoghurt. Take care to fold together as gently as possible to knock out minimal air. Place the mix into a loaf tin and cover before placing in the freezer until frozen.

Ginger Cookie Method:

Preheat the oven to 180 degrees on bake. Mix the egg, peanut butter, coconut sugar and honey together in a bowl. Sieve in the flours, spices and baking soda and mix together well.
Line flat baking trays with baking paper. Roll the mix into even sized balls and flatten slightly (wet your hands a little if you find the dough is a bit sticky, this is normal). Bake the cookies for approx. 11 minutes until light golden brown around the edges. Allow to cool completely. To assemble the cookies sandwiches, remove the frozen semifreddo from the freezer and leave for about 10 minutes to soften slightly. Place a scoop of the semifreddo on a cookie, flatten a little and then add some extra sliced fresh strawberries before topping with the other cookie.



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