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5.0 from 3 votes

Olive Oil Semifreddo, Balsamic Strawberries and Black Pepper Tuiles

A smooth creamy delicious ice cream you can make with out a machine. Start the day before giving it time to set. Australian cups and spoon measurements are used

Prep Time
10 mins
Cook Time
10 mins
Course: Dessert
Cuisine: International

Ingredients

Prepare a loaf tin mould ( 10x 4 in or 26cm x10cm) or a round cake tin if you prefer by spraying or greasing and then lining with baking paper with enough over hang to easily pull out the semi freddo when set. .
  • 5 whole egg yolks
  • 210 gm pure icing sugar 1 1/2 cups
  • 80 ml orange juice 1/4 cup+ 1 Tbsp
  • 150 ml olive oil 3/4 cup
  • 375 ml whipping cream ( 1 1/2 cups thickened cream)
  • 1/2 teaspoon vanilla bean or 1 -2 tsp vanilla extract
Olive Oil and Black Pepper Tuiles
  • 3 egg whites
  • 60 ml olive oil 3 tablespoons
  • 100 gm sugar 1/2 cup
  • 60 gm plain flour
  • 1/8 teaspoon Fresh milled pepper
Balsamic dressing
  • 250 gm strawberries 1 punnet
  • 2 tablespoons icing sugar
  • 2 teaspoons balsamic very good quality or add a tiny bit more sugar if it is not so good!
  • 1 teaspoon orange zest

Instructions

    Cup of Yum
  1. Set the oven to 180C / 350F. Beat the cream in the bowl of an electric mixer until soft peak or thick and airy. Put in the fridge till needed. Clean the bowl well then put the egg yolks and oil into the bowl and beat for 2-3 minutes or until starting to whiten and amalgamate and the mixture looks combined.
  2. Add the icing sugar and continue beating until thick and creamy and white ( another 4-5 minutes. Stop the mixer and add the OJ and beat til thick, fluffy and white. This does take a while and is a very important part of having a lovely light smooth semi freddo.
  3. Use a spatula to gently fold the cream through in two lots retaining as much air as possible.
  4. Pour into the mould and leave to set . Preferably overnight
To make the tuiles
  1. Use a smallish bowl to mix all the ingredients together till smooth. No need to beat just mix the mixture to a thin spreadable consistency.
  2. Line a large try with parchment.
  3. Spread the mixture as thinly as possible in a round or square. Once cooked, these can be moulded over a rolling pin while still hot to make traditional tuiles. I made square ones.
  4. Once the mixture is spread onto the tray. Sprinkle with a little fresh grated pepper. Bake for 8-10 minutes or till golden. The thinner they are the crisper and more even they will cook.
  5. Cut the strawberries in half or slices and put them into a bowl. Add the icing sugar and the balsamic and toss with a spoon. Leave for several minutes for the juices to combine.
  6. Serve the tuiles with a slice of semifreddo and strawberries sprinkled with nuts.