White chocolate semifreddo with Strawberry Balsamic sauce: Sweet idea for your sweet Valentine's night.

I know that you will think that this one is very suitable for Valentine's day too. I hope that it's not to late, ^^". I just didn't have time for a past few days. Because of family reunion, haha. Anyway, I had a great time with my family, nothing more than eating (a lot of it) and for me, a lot of time in the kitchen. I had a chance to make chocolate bonbons, marshmallow and etc.



 So, even I wanted to post the recipe, I really didn't have enough time. But I think that you still can manage to make these before your romantic diner (tonight, ^^).

White chocolate semifreddo with Strawberry Balsamic sauce, the sweet and sour that come in one dish. Semifreddo is very easy to make, you don't need any kinds of special equipment to make it. The puffiness comes form the whipped cream, that add some air into the semefreddo. 





For the Strawberry Balsamic sauce, how many sugar that you will need depend on your balsamic. Actually mine is not very good , ^^" it's too sour, I really like the one that I tasted in Italy but my bag was too heavy to add anything into, so I have to use the one that I can find here. So, if your vinegar is very sour you may need all the sugar that I put in the ingredient list and boil it until the smell is less but if you have a good quality Balsamic vinegar, (and I will envy you too, haha) just a bit of icing sugar will make your sauce delicious (and the icing sugar will make the sauce a bit thicker too).

So, it can be your last minute recipe for tonight or any night that you want to create a good memory ^^. 







Place 300ml cream  in saucepan with lemon zest, vanilla pod, and seeds. Place the pan over medium heat and bring to just below boiling point. Reduce the heat  to medium-low and simmer for 5-10 minutes until reduced by quarter, then remove from the heat.

Stir in the chocolate into the warm cream, and strain through a sieve into a bowl and chill over ice, stirring. 

When the base is cool, whip the remaining cream and icing sugar until soft peak, fold 1/3 of the whipped cream into the chocolate base. Pour all the chocolate mixture into the whipped cream and fold to combine.

Pour the mixture into the mold and freeze until firm.

Makes the sauce:

Cut the strawberry into small pieces.

Put vinegar, icing sugar and sugar (if using) into small saucepan.

Bring to boil then take off the heat and stir in the strawberries.

Let the sauce cool before serving.