75g/2¾oz pistachio nuts, roasted and chopped, to garnish
To make the semifreddo, mix the cream, condensed milk and fraise liqueur together in a large bowl. Ripple through the strawberry purée and transfer to a freezer-proof container. Freeze for at least 2 hours, or overnight.
To make the strawberries, place the honey, vanilla, lemon juice and 2 tablespoons of water in a small saucepan and bring to the boil. Cook until reduced to a syrup. Leave to cool, then toss in the strawberries. Leave to steep for 30 minutes.
To make the syrup, put all the ingredients in a small saucepan. Cook until reduced to a syrup. Strain the syrup before serving.
To make the brown bread croutons, heat a frying pan and add the butter, sugar and cinnamon. Once melted, add the bread and cook until toasted.
To serve, arrange the strawberries on a serving plate, spoon over the red wine syrup, spoon or slice over the semifreddo and scatter over the roasted pistachios and brown bread croutons.
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