1 pint strawberries, chopped, plus sliced strawberries for garnish
6 tbsp sugar
1/4 cup fresh orange juice
1/4 cup Amaretto
three 3 1/2-ounce bars of fine-quality white chocolate, chopped
3 large eggs, separated, at room temperature
1 cup well-chilled heavy cream
In a food processor, puree the chopped strawberries, add 3 tbsp of teh sugar, the orange juice, and 2 tbsp of the Amatetto, and blend the mixture until it is combined. The sauce may be made 1 day in advance and kept covered and chilled.
Line a metal loaf pan, 9"x5"x3", with plastic wrap, leaving a 2-inch overhang on the ends, and chill it in the freezer. In a metal bowl set over hot but not simmering water, melt the chocolate, stirring occasionally, until it is smooth and let it cool to lukewarm. In a bowl of an electric mixer, beat together the yolks, the remaining 3 tbsp of sugar, and the remaining 2 tbsp Amaretto until the mixture is thick and pale. In a large bowl, beat the egg whites until they just hold stiff peaks, in a bowl beat the cream until it just holds stiff peaks, and fold the whites into the cream gently but thoroughly Fold half the chocolate into the yolk mixture and fold in one fourth of the cream mixture gently but thoroughly. Fold in the remaining chocolate and the remaining cream mixture gently but thoroughly and pour the mixture into the chilled pan. Freeze the mixture, covered with plastic wrap, for 8 hrs or overnight and unmold the semifreddo onto a serving dish. Arrange the sliced strawberries decoratively on the semifreddo and serve the semifreddo sliced with strawberry sauce.
Yield: 8 servings
From Gourmet, June 1990Posted by dahl at April 15, 2004 10:10 PM