Strawberry–Red Wine Semifreddo

• Strawberry Gel (for advanced method):
• 200 grams strawberry simple syrup
• 1 gram gellan low
• 100 grams cool water
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• Strawberry Purée:
• 3 cups strawberries
• 2 1/2 cups sugar
• 1 cup red wine
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• Strawberry Semifreddo:
• 1/2 cup plus 2 tablespoons sugar, divided
• 2 egg whites
• 1/2 teaspoon salt
• 1 cup heavy cream
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• Rocket Froth (for advanced method):
• 1 quart milk
• 1/4 cup sugar
• One 2-inch sprig juniper
• 2 basil leaves
• 2 teaspoons lecithin
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• Sliced strawberries for garnish

Advanced method:

To make the strawberry gel, bring the syrup to a boil in medium sauce pot. Using an immersion blender, combine the gellan and water. Take the syrup off the heat and whisk in the gellan mixture. Pour into a hot metal container and and let set.

To make the purée, combine the strawberries, sugar, and red wine in a medium pot and bring to a boil. Immediately remove from the heat and strain to separate the strawberries from the liquid. (Reserve the liquid for plating.) Purée the strawberries in a blender, then pass through a fine-mesh sieve. Season with salt and set aside.

To make the semifreddo, add 1/2 cup sugar to a small pot. Add just enough water to give the sugar the texture of wet sand. Over low heat, warm the sugar to 250ºF. Meanwhile, whisk the egg whites and the remaining sugar to soft peaks in the bowl of a stand mixer. Then, once the sugar reaches 250ºF, carefully pour it down the side of the stand-mixer bowl while the mixer is still whisking to make meringue. Transfer the meringue to a large bowl and clean out the stand-mixer bowl.

Whisk the heavy cream to soft peaks in the stand mixer. Fold it into the reserved strawberry purée in two parts, then fold in the meringue. Set aside.

Fill 3-ounce pyramid molds halfway with the semifreddo. Place a piece of strawberry gel in each mold, then fill the rest of the way with semifreddo. Freeze the molds until the semifreddo is frozen.

Shortly before serving, make the froth: heat the milk and sugar in a large sauce pot. Remove from the heat, add the juniper and basil, cover, and let steep for 10 minutes. Remove the herbs and discard. Add the lecithin and blend with an immersion blender until foamy. Reserve.

To serve, carefully unmold each serving of semifreddo and place on a plate. Garnish with extra pieces of strawberry gel and some rocket froth.

Simple method:

To make the purée, combine the strawberries, sugar, and red wine in a medium pot and bring to a boil. Immediately remove from the heat and strain to separate the strawberries from the liquid. (Reserve the liquid for plating.) Purée the strawberries in a blender, then pass through a fine-mesh sieve. Season with salt and set aside.

To make the semifreddo, add 1/2 cup sugar to a small pot. Add just enough water to give the sugar the texture of wet sand. Over low heat, warm the sugar to 250ºF. Meanwhile, whisk the egg whites and the remaining sugar to soft peaks in the bowl of a stand mixer. Then, once the sugar reaches 250ºF, carefully pour it down the side of the stand-mixer bowl while the mixer is still whisking to make meringue. Transfer the meringue to a large bowl and clean out the stand-mixer bowl.

Line an 8-inch loaf pan with plastic wrap. Whisk the heavy cream to soft peaks in the stand mixer. Fold it into the reserved strawberry purée in two parts, then fold in the meringue. Pour the mixture into the loaf pan and freeze until solid, about 2 hours.

To serve, unmold the semifreddo by gripping the plastic wrap overhang and lifting it out of the pan. Slice the semifreddo into 1-inch-thick slices and place a slice on each plate. Top with sliced strawberries and drizzle with reserved strawberry–red wine liquid.