Strawberry semifreddo

Instructions

• 1 To make the strawberry parfait, clean and chop the fresh strawberries. Puree them in a blender with a few drops of lemon juice until smooth. Then, use a sieve to remove the seeds and weigh out 200 g. Refrigerate the remainder, covered with plastic wrap; you'll need it for the final garnish.
• 2 Combine the sugar and cold water in a saucepan and bring to a simmer. Once the mixture begins to boil, use a food thermometer to check the temperature, which should reach 121°C (250°F). Meanwhile, beat the egg whites with an electric mixer on low speed. Once the mixture has reached the required temperature, pour it in with the egg whites and continue beating until you obtain a soft meringue.
• 3 Add the strawberry puree and mix. Separately, prepare the whipped cream by whipping the fresh cream with a whisk, then folding it all in.
• 4 Gently fold the mixture from bottom to top with a spatula. Then transfer it to a silicone loaf pan and freeze for at least 4 hours.
• 5 Remove the cake, invert it onto a plate, and garnish the surface with the reserved strawberry puree and a few fresh strawberries. Let it soften in the refrigerator for about an hour before serving.