Strawberry and Sparkling Rosé Semi Freddo
Signature dish from Esca Bimbadgen Restaurant
This delicious dessert recipe is a signature dish from the menu of Esca Bimbadgen Winery Restaurant in the Hunter Valley, NSW.
Ingredients
- 400ml thickened cream
- 1 vanilla bean
- 7 egg yolks
- 150g caster sugar
- 100g white chocolate
- 50ml strawberry puree
- 50g dried / chopped strawberries
- 100ml rose syrup
Rosé Syrup
- 100ml Sparkling Rosé – Bimbadgen of course!
- 50g caster sugar
White Chocolate Brownie
- 120g butter
- 220g white chocolate
- 1 ½ eggs
- ¾ cup caster sugar
- ¾ cup plain flour
- ¼ cup self-raising flour
- 100g toasted / chopped macadamias
Method
- Whip the cream with the vanilla bean to medium peaks
- Over a hot water bath , whisk the egg yolks & sugar sugar till thick and creamy , add the rose
- Melt the white chocolate
- Working quickly , fold chocolate into the egg mix
- Fold in the cream
- In a separate , clean & dry bowl , whisk the egg whites until firm peaks
- Fold the dried strawberry pieces into the mix
- Fold the egg whites in
- Pour mix in to a tin lined with baking paper & freeze .
Rosé Syrup
- Combine and bring to the boil
- Simmer for 10 minutes and remove from heat
- Allow to cool
White Chocolate Brownie
- Whisk eggs & sugar until pale
- Melt the butter & chocolate together
- Add butter mix to eggs
- Fold in flours & nuts
- Pour into a line / greased tin
- Bake at 160 degrees for approx. 20 minutes
- 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.
Notes & Tips
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 www.bimbadgen.com.au
