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.
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.
- 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.
- Frozen raspberries: 100 g
- Sugar: 1 glass
4
Soak saffron threads in a tablespoon of boiling water and let it steep.
- Saffron: pinch
5
In a deep glass, whip the cold cream to stiff peaks. Gently combine the whipped cream and mango puree. Set aside.
- Whipping 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.
- 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.
- 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.
- English (hothouse) 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.
