
Cornbread Semifreddo with Macerated Strawberries
Make this Tonight - "Summer’s in the South with Grandma"
25
Prep Time (minutes)
135
Cook Time (minutes)
4
ServingsIngredients
Cornbread
- 1 ½ cups yellow cornmeal
- 1 cup all purpose flour
- 4 teaspoons baking powder
- 1 ½ teaspoons salt
- ½ cup sugar
- 1 ½ cups buttermilk
- ½ cup milk
- 2 eggs
- 6 tablespoons butter, melted
Semifreddo
- 3 cups heavy cream
- 2 tablespoons sugar
- ¼ cooked cornbread
- 225 g creme fraiche
- 2 tablespoons sugar
- ½ teaspoon salt
- 5 egg yolks
- ½ tablespoon water
- 1 tablespoon corn syrup
- ½ cup sugar
- 3 cups macerated strawberries
Steps
Cornbread
- Preheat oven to 425 degrees Fahrenheit and place large cast iron skillet to heat in the oven as well.
- Combine all the cornmeal, flour, baking powder, salt and sugar in a very large mixing bowl.
- In another bowl, combine the milk and the buttermilk and whisk to combine.
- Add the wet ingredients into the dry and whisk to combine, then whisk in the melted butter. Allow to sit for 5 minutes.
- Remove hot skillet from the oven and add the cornbread batter.
- Return to the oven and bake for 25-30 minutes.
- Once fully baked remove from oven, let cool slightly for 5 to 8 minutes then invert onto a cooling rack to cool.
Semifreddo
- Prepare a metal vessel for freezing. You can use a false bottom cake pan or muffin pans, lined with parchment paper. Place vessel in freezer.
- In a blender puree the cornbread with the heavy cream and 2 tablespoons of sugar. Let it sit for 30 minutes to an hour.
- Strain into a large mixing bowl using a fine mesh strainer.
- Add the creme fraiche and whip using a stand mixer until it reaches medium peaks. Set aside to chill.
- In a heavy sauce pot over medium-low heat, combine sugar, corn syrup and water, and heat until the mixture reaches 220 degrees Fahrenheit.
- In another bowl for the mixer, place the egg yolks and lightly break them with the whisk attachment.
- Set the bowl onto a mixer fitted with the whisk attachment.
- Turn on the mixer and stream the hot syrup down the side of the bowl, being careful to avoid hitting the whisk. Whisk until voluminous and cool to the touch.
- Gently fold both of the whipped mixtures into one another and pour into the frozen vessel of your choice.
- Freeze for at least 4 hours.
- Serve the semifreddo with macerated strawberries and crumble a little of the remaining cornbread for texture and color.