Strawberry & Balsamic Vinegar Semifreddo
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
1 tsp clear honey 85 ml/3 fl oz water 450 g/1 lb ripe strawberries, hulled 2 tbsp balsamic vinegar 4 baby strawberries or wild, halved, to decorate (optional) fresh mint sprigs, to decorate (optional).
1 Set the freezer to rapid freeze at least 2 hours before freezing. Pour the honey and water into a saucepan and bring to the boil, stirring occasionally. Reduce the heat to a simmer then add the strawberries and simmer for 2 minutes. Remove from the heat and leave to cool. 2 Place the strawberries and syrup in a food processor with the balsamic vinegar and process for 30 seconds, or until a chunky mixture is formed. 3 Pour the mixture into a freezerproof container and freeze for 1-11/2 hours, or until semi-frozen. Stir at least once during freezing. Scoop spoonfuls of the semifreddo into glasses, and serve decorated with baby or wild strawberries, and mint sprigs, if using. Remember to return the freezer to its original setting afterwards.
calories per glass 65