INGREDIENTS
Roasted strawberry and chilli puree
400 g strawberries, roughly chopped
1 tsp vanilla paste
75 g maple syrup
Pinch chilli flakes
Chocolate semifreddo
65 g raw unsalted cashews, soaked overnight in water
160 ml water, extra
600 ml coconut milk
150 g coconut sugar
150 g maple syrup
50 g cacao butter
60 g coconut oil
140 g cacao powder, sifted
1 tsp vanilla extract
Salt flakes
Vanilla strawberries
100 g strawberries, thinly sliced
½ tsp vanilla paste
3 tbs maple syrup
To serve
Strawberries
Chillies
Extra virgin olive oil
Salt flakes
Dark chocolate, shaved
Freeze dried strawberries
Dried rose petals
Miele Accessories
METHOD
Roasted strawberry and chilli puree
- Preheat oven on Conventional at 180°C.
- Place strawberries onto a paper lined baking tray with vanilla, maple syrup and chilli.
- Place in the oven on shelf position 3 and cook for 30 minutes.
- Remove from the oven and allow to cool for 15 minutes. Once cool, blend in a food processor until smooth.
Chocolate semifreddo
- Line the base and sides of a 20 cm loaf tin with cling wrap.
- In a small saucepan, combine cacao butter and coconut oil. Melt on low heat, induction setting 3. Set aside to cool for 5 minutes.
- Drain soaked cashews, discard water. Transfer to a bowl of a food processor along with 160 ml water. Blend on high speed until smooth and creamy.
- Add coconut sugar, melted butter and oil, cacao powder, vanilla, pinch of salt and blend.
- Add remaining coconut milk and blend until smooth.
- Transfer semifreddo into a bowl of a freestanding mixer with a balloon whisk attachment and whip until light and frothy.
- Pour half the semifreddo into the lined tin. Smooth to ensure there are no gaps.
- Top with ¾ of roasted strawberry puree and smooth to cover semifreddo. Top with remaining chocolate mix and smooth.
- Line the top with a piece of baking paper flush against the semifreddo. Place in the freezer for 4-6 hours, or overnight.
Vanilla strawberries
- Place sliced strawberries, vanilla and maple syrup into a small vacuum seal bag. Vacuum on setting 2 and Seal on setting 3.
To serve
- Remove semifreddo from the freezer and allow to stand for 10 minutes.
- Turn out onto a plate and remove cling wrap. Drizzle top with remaining roast chilli puree.
- Top with vanilla strawberries and chillies. Drizzle with oil then sprinkle over sea salt, grated chocolate, crushed freeze dried strawberries and rose petals.
Hints and tips
- If you don’t have time to soak cashews, place in a bowl of boiling water and leave for 1 hour before continuing with step 2.
- Cacao butter can be purchased from wholefood grocers and health food shops.
APPLIANCE / FUNCTION
Ashley Alexander
Australian foodie, recipe developer and stylist Ashley Alexander is a self-taught cook who spent a lot of her early years in the kitchen cooking up a storm with her mum, tasting, learning and experimenting. Now living in Melbourne, Ashley has followed her childhood passion, launching Gather and Feast, a website full of beautiful food and delicious recipes. “Gather and Feast brings together two very important concepts for me – people and food. I wanted to bring them together in a welcoming, all-encompassing and delicious way,” Ashley said.
