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Strawberry and Sparkling Rosé Semi Freddo

This delicious dessert recipe is a signature dish from the menu of Esca Bimbadgen Winery Restaurant in the Hunter Valley, NSW.


  • Rosé Syrup

  • White Chocolate Brownie


  • 1.

    Whip the cream with the vanilla bean to medium peaks

  • 2.

    Over a hot water bath , whisk the egg yolks & sugar sugar till thick and creamy , add the rose

  • 3.

    Melt the white chocolate

  • 4.

    Working quickly , fold chocolate into the egg mix

  • 5.

    Fold in the cream

  • 6.

    In a separate , clean & dry bowl , whisk the egg whites until firm peaks

  • 7.

    Fold the dried strawberry pieces into the mix

  • 8.

    Fold the egg whites in

  • 9.

    Pour mix in to a tin lined with baking paper & freeze .

  • Rosé Syrup:

  • 1.

    Combine and bring to the boil

  • 2.

    Simmer for 10 minutes and remove from heat

  • 3.

    Allow to cool

  • White Chocolate Brownie :

  • 1.

    Whisk eggs & sugar until pale

  • 2.

    Melt the butter & chocolate together

  • 3.

    Add butter mix to eggs

  • 4.

    Fold in flours & nuts

  • 5.

    Pour into a line / greased tin

  • 6.

    Bake at 160 degrees for approx. 20 minutes

  • 7.

    To serve, cut a slice of semi freddo and a slice of brownie. Scatter some dried strawberries around the plate and serve with some strawberry coulis.


As part of the Sydney International Crave Food Festival, Bimbadgen will put on a special ‘Hunter Gatherer’ celebration feast. The dining experience will feature a six course set menu available everyday throughout October. The month long event aims to promote the very best in regional food and wine. For more information visit

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» Top Wine Matches For This Recipe

Andrew Graham

Sparkling Whites, Dessert Wines and Pinot Noir are the best wines to pair with Strawberry and Sparkling Rosé Semi Freddo.


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