This delicious dessert recipe is a signature dish from the menu of Esca Bimbadgen Winery Restaurant in the Hunter Valley, NSW.
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 .
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.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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