Strawberry gazpacho with mango, raspberry and saffron semifreddo

3 servings

360 minutes

Strawberry gazpacho with mango, raspberry, and saffron semifreddo is a true gastronomic masterpiece. Semifreddo from Italy features an airy texture and softness, while the combination of mango, raspberry, and saffron gives it an exotic flavor. Saffron adds a subtle spicy note and raspberry brings a light tartness, creating a perfect balance of sweetness and freshness. The strawberry gazpacho is refreshing and invigorating with a soft fruity tang and creamy depth from coconut milk. This dessert-soup is served chilled and is perfect for summer dinners, offering a sense of lightness and refined pleasure.

Energy value per serving

• Calories: 796.9
• Proteins: 11.6g
• Fats: 34.5g
• Carbohydrates: 100.8g

Ingredients

• Mango: 2 pc
• Chicken egg: 3 pc
• Cream 33%: 200 ml
• Frozen raspberries: 100 g
• Strawberry: 150 g
• Saffron: pinch
• English cucumbers: 1 pc
• Sugar: 1 glass
• Coconut milk: 100 ml

Cooking steps

1. Line the bottom of a 24x10 cm rectangular cake pan with food wrap, allowing the edges to hang over the sides. Leave it.

2. For semifreddo, take two ripe mangoes, peel them, remove the hard pit, and blend the flesh into a smooth puree. Strain the puree through a sieve and set aside.

   Required ingredients:

   • Mango: 2 pieces

3. Blend 100 grams of thawed raspberries with 1/4 cup of sugar into a smooth sauce. Strain through a sieve if desired.

   Required ingredients:

   • Frozen raspberries: 100 g
   • Sugar: 1 glass

4. Soak saffron threads in a tablespoon of boiling water and let it steep.

   Required ingredients:

   • Saffron:  pinch

5. In a deep glass, whip the cold cream to stiff peaks. Gently combine the whipped cream and mango puree. Set aside.

   Required ingredients:

   • Cream 33%: 200 ml

6. Whisk the egg yolks separately with 1/4 cup of sugar until pastel yellow, then gently mix with the cream. Set aside.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 1 glass

7. Separate the egg whites at room temperature with a pinch of salt on low mixer speed until well foamed. Increase the mixer speed and gradually add 1/4 cup of sugar, whipping to stiff glossy peaks. Gently fold the whipped whites into the mango cream one spoonful at a time, trying not to disturb the whipped texture of the whites. Finally, add saffron threads and mix the cream until smooth. Pour 1/3 of the cream into a mold over plastic wrap, drizzle a couple of teaspoons of raspberry sauce on top and draw raspberry 'swirls' with a toothpick in any direction. Fill the mold with two more layers of semifreddo in a similar manner. Cover the mold with plastic wrap, pinch the edges so that the semifreddo doesn't spill out and send it to the freezer overnight.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 1 glass
   • Saffron:  pinch
   • Frozen raspberries: 100 g

8. For gazpacho, blend diced cucumber, thawed strawberries, coconut milk, and 1/4 cup of sugar until smooth. Chill in the refrigerator before serving.

   Required ingredients:

   • English cucumbers: 1 piece
   • Strawberry: 150 g
   • Coconut milk: 100 ml
   • Sugar: 1 glass

9. Pour the chilled gazpacho into bowls, top with slices of semifreddo, and serve.