Creamy yoghurt semifreddo and strawberries pochée

Tutta la freschezza di un semifreddo allo yogurt e tutta la bontà delle fragole semicandite, per un connubio perfetto tra acidità e dolcezza.

Ingredients:

- YOGHURT COMPOTE

- Full fat yoghurt gr 600

- Whipped cream gr 600

- Italian meringue gr 300

- STRAWBERRY GELEE

- Strawberry pochée juice gr 700

- Sucrose gr 300

- Fruit neutral stabiliser gr 300

- IGP Sorrento lemon juice gr 3

- FINGER BISCUIT

- Egg whites gr 140

- Egg yolks gr 80

- Caster sugar gr 90

- Cornstarch gr 50

- Icing sugar gr 20

Preparation:

YOGHURT COMPOTE

Prepare the Italian meringue as usual (egg white in the planetary mixer and sugar cooked at 121°C poured in a line into the whipped egg whites, mixing it until cooled). Mix it with yoghurt and then with semi-whipped cream.

STRAWBERRY GELEE

Heat the juice of the fruit to 35°C, add the pumpkins mixed with the neutral, cook at 101°C, add the citric acid and then the gelatin hydrated in water.

FINGER BISCUIT

Beat the egg whites with the sugar. Meanwhile, sift the flour and cornstarch.
Lightly whisk the egg yolks, mix in the egg yolks with the spatula and add the flour.
Spread directly in the frame, sugar twice at 4-minute intervals.
Bake at 200°C with valve open.

ASSEMBLY

In a ring diameter 18 place a biscuit, soak it using part of the pocheé strawberry juice, beat. Pour the compote into the yoghurt and introduce some semi-candied strawberries, beat again. Complete with the second layer of compote into the yoghurt taking care to leave 1.5 mm of space for the gelatin. Reduce to -18°C core temperature. Pour the gelatine previously dissolved at 35°C and stabilise for 5'. Remove and decorate as desired with the Rogelfrut pocheé strawberries.

Must have

Strawberry pochée fruit
IGP Sorrento lemon juice

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Choco Ginger

RogelFrut