Buttervilla’s strawberry and Rodda’s clotted cream semi freddo
Masterchef Winner 2010 Dhruv Baker came to visit us in August and worked with Head Chef Andy Appleton to create a new Rodda’s recipe for our evening menu. It was the perfect opportunity to show him how we make our Fifteen Cornwall semi freddo.
What is Semi Freddo?
Semi freddo is a semi frozen mouse unlike ice cream which is completely frozen. Semi freddo is easier to make at home as you don’t need to use an ice cream maker. The best thing about semi freddo is that it can be made with any summer fruit berry.
125g sugar caster
100g Rodda’s double cream
250g Rodda’s clotted cream
1tsp lemon juice
Separate the eggs into different bowls and add the sugar to the yolks, mix until they reach a ribbon stage.
Wash the strawberries and make a coulis with half of them by blending with lemon juice and sieving. Roughly chop the remaining strawberries.
Whisk the egg whites to soft peaks, a squeeze of lemon juice will prevent over whipping
Mix the double cream and clotted cream together and whisk to soft peaks (in separate bowl)
Fold the egg whites and cream into egg yolks a third at a time to keep it aerated.
Fold in the strawberries and stir in the strawberry coulis.
Pour into an ice cream container (loaf tin) and freeze.
The perfect wine to compliment this summer desert is Yalumba ‘Botrytis‘ Viognier Wrattonbully, Australia