Chef Chuck's Strawberry Semifreddo with Lady Fingers

Semifreddo alle Fragole


A frozen dessert, Strawberry Semifreddo, is so creamy and sweet. This classic Italian treat is perfect for the summertime, when the strawberries are peaking. Semifreddo, is between an ice cream and a mousse. I used my homemade ladyfingers to layer in my semifreddo, and sliced strawberries too for an added texture.



Strawberry Semifreddo with Lady Fingers
2 cups fresh organic strawberries
1 cup sugar
1/4 cup water
1 teaspoon vanilla
pinch of salt
3 eggs whites
1 cup heavy cream


Line a loaf pan or small ramekins with plastic wrap. Wash and remove stems from strawberries, cut in half, puree in a food processor or a blender, strain, set aside. In a small pot boil sugar, water, vanilla and salt for 2 minutes, stirring. In a mixer beat egg whites till foamy, carefully stream in hot sugar water. Beat on high for about 8 minutes, till mixture is cool and thick. Beat heavy cream till stiff peaks form. Fold strawberries and egg mixture together then fold in heavy cream. Pour into loaf pan or molds, if using the ladyfinger cookies place a layer in between the strawberries. Cover with plastic wrap and freeze for at least 4 hours. Remove from freezer and let sit for 10 minutes then place on serving plate. Garnish with fresh strawberries and whip cream. The recipe for ladyfingers can be found by entering Tiramisu in the search box.
Ricette by Chef Chuck's Cucina

Chef Chuck's Chocolate Hazelnut Gelato

Gelato di Nocciole e Cioccolato


A super chocolaty gelato enriched with toasted hazelnuts is a creamy, smooth chocolate dessert. An elegant treat to enjoy on these hot summer days.

Chocolate Hazelnut Gelato
2 1/2 cups whole milk
1/2 cup heavy cream
2 eggs, lightly beaten
8 ounces semi sweet chocolate
1 teaspoon vanilla
3/4 cup sugar
1/4 cup cocoa
pinch of salt
1/2 cup hazelnuts, toasted


In a small frying pan toast hazelnuts on low heat for about 7 minutes, chop, set aside. In a medium size pot combine all ingredients, including half of the nuts. On medium heat whisk constantly till mixture comes to a boil. This takes about 8-10 minutes. Strain chocolate into a bowl and place in refrigerator for 3-4 hours. Pour into an ice cream machine and mix until gelato thickens. Top with the other half of hazelnuts. Serve soft or put in a plastic container and freeze to serve more frozen.

Chef Chuck's Profiteroles

A cream puff filled with scrumptious ice cream covered with rich chocolate. These profiteroles are an elegant dessert, made with quality vanilla ice cream and superior chocolate.

Profiteroles
3/4 cup water
1/4 cup milk
1/4 teaspoon sea salt
6 tablespoons unsalted butter
1 cup flour
4-5 eggs, 1 cup

Ganache
1/2 cup chocolate
1/4 cup heavy cream
vanilla ice cream

In a small saucepan on medium heat add water, milk, salt and butter heat to boil remove from heat add flour and mix with a wooden spoon till ball forms, return to heat for 1 minute. Place in mixer and cool for 7 minutes. Add one egg at a time, batter should be smooth. Fill pastry bag and swirl dough in about 2" diameter circles or you can make mini eclair shapes or drop by tablespoon on a baking sheet, lined with parchment paper or a silpat mat. Cook 20 minutes at 400 degrees or until golden brown. When cooled completely fill with ice cream and drizzle chocolate on top.
Ganache: In a small pot heat chocolate and heavy cream and stir with a wooden spoon.