Recipe Mademoiselle Tonka – Cream Cheese Semifreddo

To prepare this dish

Ingredient list

STRAWBERRY AND TONKA COMPOTEE

375 g strawberry puree
75 g caster sugar (1)
20 g lemon juice
10 g pectin NH
2 g tonka

CREAM CHEESE SEMIFREDDO

145 g pasteurised egg yolks
95 g granulated sugar
530 g French cream cheese
220 g Excellence whipping cream 35% fat

CHOCOLATE COATING

800 g strawberry chocolate Valrhona® Inspiration edition
300 g Ivoire Valrhona® chocolate

Elle & Vire products used

French cream cheese

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   STRAWBERRY AND TONKA COMPOTEE

   Heat the strawberry puree to 60°C. Mix the pectin with sugar and add it in the strawberry puree. Boil this mixture for 2 minutes. At the end, add the tonka powder. Pour in 14 silicone insertion molds and let them freeze.
2. 2

   CREAM CHEESE SEMIFREDDO

   Using a mixer, mix the egg yolks and caster sugar for 4 minutes, until a stable foam is formed. Add the cream cheese and continue to mix it for 1 minute at low speed. Stir the whipped cream with the egg yolk and cream cheese mix.
3. 3

   CHOCOLATE COATING

4. 4

   ASSEMBLY

   Pour the cream cheese semifreddo in 14 silicon popsicle molds, adding the strawberry insertion in the middle. Let them freeze. When freezed, cover them with the strawberry chocolate. You can get a marbled aspect using both the strawberry and Ivoire chocolates.

Do you need help?

Do not hesitate to contact our chefs

A few words about the author…

Ana Consulea

Ana Consulea is Pastry Chef and owner of Zexe Braserie, a pastry-shop and restaurant located in Bucharest (65 Aviatorilor Avenue), born out of the desire to bring to light the real flavor of the Romanian pastry.