Marc Fosh's strawberry and vanilla semifreddo
1. Puree the strawberries with the Braun Multiquick 5 hand blender and its chopper accessory then set it aside.
2. Place a heat proof bowl over a pan of simmering water (make sure the bottom of the bowl isn’t touching the water), whisk the eggs, egg yolks, sugar and vanilla pod using the whisk accessory for 5 minutes until pale and thickened. Remove from the heat and continue beating until it has cooled.
3. Still using the whisk accessory, whisk the cream in the plastic beaker until soft peaks form and then gently fold through the egg mixture.
4. Divide the cream mixture in half and combine with the pureed strawberries with one half. Layer the 2 mixtures into ramekins or glasses. Freeze overnight until firm. Garnish with fresh strawberries and serve.