Chocolate semifreddo with caramelized strawberries

Ingredient

• 500 g chocolate couverture 55%
• 250 g butter fresh (cow milk)
• 5 fresh eggs (separately the yolk from the egg white)
• 1 tbsp sugar
• 30 g sugar
• 60 g water
• 1 peeled orange (boiled for 2 minutes)

For caramelized strawberry:

• 1 kg of frozen strawberries
• 750 g granulated sugar
• 1 cinnamon stick
• 2 cloves (carnation sticks)
• 1 parchment leaf
• 200 g Red wine
• 500 g water

Execution

1. Melt the chocolate and butter in a bain marie and then let it cool (if it is hot it will not be homogenized properly with the rest of the ingredients).
2. Beat the egg yolks with 1 tablespoon of sugar in a bain marie to pasteurize.
3. Beat the egg whites in a tight meringue.
4. In a saucepan, boil the water with sugar and the orange skin for 2 minutes.
5. Pour the syrup into the butter chocolate mixture, stirring with a spatula.
6. Then do the same with the yolks and with the meringue.
7. Spread the mixture into a pot of your choice and freeze for about 2 hours.
8. For caramelized strawberry: pour the sugar in a saucepan and heat it to moderate heat until it melts and becomes somewhat blonde at some point.
9. Then we pour the red wine and after a minute the water. Allow about 25 minutes to boil until it becomes viscous syrup, and add the strawberries and herbs.
10. Finally, allow 35 minutes and remove the “foam”.