Vanilla Semi-fredo Recipe
Vanilla Frozen Mousse, Chocolate Anglaise, Macerated Strawberries
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Ingredients
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Vanilla Semi-Fredo
Chocolate Anglaise
Macerated Strawberries
Method
Vanilla Semi-Fredo
- 1
Prepare Gelatin
Soak the gelatin sheets in cold water for about 5 minutes, then remove and squeeze excess water out.
- 2
Heat Cream
In a saucepan, heat the heavy cream and vanilla extract until just boiling. Remove from heat.
- 3
- 4
Add Gelatin
Return the mixture to the saucepan and cook over low heat until thickened, then remove from heat and stir in the gelatin until dissolved.
- 5
Fold in Whipped Cream
In a separate bowl, whip the remaining heavy cream to soft peaks, then fold it into the egg mixture. Pour into a mold and freeze for at least 4 hours.
Chocolate Anglaise
- 6
Heat Milk and Cream
In a saucepan, combine milk and heavy cream and heat until just simmering.
- 7
- 8
- 9
Cook Until Thickened
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it coats the back of a spoon.
- 10
Add Chocolate
Remove from heat and stir in chopped chocolate until melted and smooth. Let cool.
