Strawberry Semifreddo all'Italiana

THE CREMA PASTICCERA (ITALIAN PASTRY CREAM)

1. Separate the egg yolks from the egg whites. You can use the yolks to make the pastry cream while you use the whites to make the Italian meringue.
2. Heat the milk in a saucepan with the vanilla or lemon zest, depending on your preference. Bring to a near boil.
3. While the milk is heating, in another saucepan, beat the egg yolks with the sugar and mix well.
4. Then add the two sifted flours and mix.
5. Pour the hot milk slowly into the egg-sugar-flour mixture, stirring all the time.
6. Then place the saucepan over low heat. Whisk until the cream thickens (this will take about 3-4 minutes).
7. Pour the pastry cream into a bowl. Cover with cling film (in contact with the cream) and allow to cool completely, first at room temperature and then in the refrigerator.

THE ITALIAN MERINGUE

1. Make the glucose syrup first. Place the water and sugar in a saucepan and heat to 120°C (248°F) or until bubbles form.
2. Meanwhile, place the egg whites in the bowl of a planetary mixer and begin to whip at medium speed.
3. When the syrup has reached the correct temperature and the sugar is completely dissolved, slowly add it to the beaten egg whites.
4. Continue to beat at high speed for 10 minutes or until the mixture has cooled. Place your hands on the outside of the bowl. When you feel it has cooled, then the Italian meringue is ready!

THE STRAWBERRY PUREE

1. Wash and dry the strawberries. Place the fruits in the bowl of an immersion blender. Start the blender and puree them. Set some strawberries aside for the final decoration of the semifreddo.

THE WHIPPED CREAM

1. Pour fresh, chilled whipping cream into the bowl of the mixer. DO NOT add sugar because the other ingredients in the semifreddo (pastry cream and meringue) are very sweet. Run the mixer on medium speed. You should get a frothy but not very thick whipped cream.

MAKE STRAWBERRY SEMIFREDDO

1. In a large bowl, combine all the ingredients and mix thoroughly: the cold pastry cream, Italian meringue, strawberry puree and whipped cream. Using a spatula, work the ingredients into the meringue using very gentle movements from the bottom up so as not to break up the meringue and whipped cream.
2. Line the mold with plastic wrap. This will make it easier to remove the semifreddo from the form. Finally pour the mixture into the mold.
3. Cover with plastic wrap and place the strawberry semifreddo in the freezer for at least 6 hours.
4. Before serving, remove the semifreddo from the freezer, at least 15 minutes in advance, and unmold it. Transfer the strawberry semifreddo directly to a serving plate and decorate with fresh sliced strawberries and mint leaves or according to your taste and imagination!