Mint Semifreddo with Berries

Ingredients

• 1 untreated orange
• 4 egg yolks
• 125 g sugar
• 120 ml milk
• 2 drops mint oil
• 200 g whipping cream
• 250 g fresh strawberries
• 4 gooseberries
• 1 EL lemon juice
• 1 EL powdered sugar
• 10 ml orange liqueur
• 125 g fine sugar
• 1 TL butter
• oil
• peppermint liqueur (for garnish)

Instructions

1. 1.

   Wash the orange hot, dry well and finely grate the zest. Filet the orange, cut the fillets into small pieces.

2. 2.

   Whisk the egg yolks with the sugar until creamy. Bring the milk to a boil, remove from heat and gradually stir in. Heat the mixture slowly while stirring until it thickens and binds. Chill the cream (place the bowl in an ice bath) and add the orange zest, mint oil and chopped oranges. Let the cream cool completely.

3. 3.

   Whip the cream stiffly and fold into the mixture. Fill the mixture into 4 molds and freeze for at least 3 hours.

4. 4.

   Meanwhile wash the berries and drain well. Hull the strawberries and cut into pieces. Marinate with lemon juice, powdered sugar and orange liqueur and cover.

5. 5.

   Caramelize the fine sugar in a pot until light brown, stir in butter and pour immediately onto a piece of foil greased with oil (or use a silicone mat). Cut into decorative elongated pieces (e.g., triangles) with an oiled knife. Let cool completely, then lift from the foil.

6. 6.

   For serving place one dessert ring on each plate and arrange some strawberries inside. Remove the ring. Drizzle a little peppermint liqueur around the strawberry base on the plate. Allow the semi-frozen portion to thaw in the refrigerator for 10 minutes, then pour out of the mold onto the strawberry base. Garnish with a sprig of gooseberries and a caramel piece and serve.