Creamy Strawberry Semifreddo
User Reviews
4.8
Creamy Strawberry Semifreddo
Description
Creamy Strawberry Semifreddo is a frozen dessert prepared by first creating a warm strawberry sauce cooked briefly with sugar and lemon juice, then cooled. Whipped heavy cream is combined with Greek yogurt and vanilla, folded gently with the chilled strawberry sauce to keep a light texture.
The mixture is poured into a lined loaf pan and frozen for several hours until firm but scoopable, resulting in a creamy, soft dessert with a gentle strawberry flavor throughout. The dessert contrasts the cool smoothness of the semifreddo with the fresh, bright strawberry topping sauce made by blending fresh strawberries with lemon juice and sugar, then cooking it briefly to thicken.
Removing the semifreddo from the freezer 20 minutes before serving softens it for easier slicing or scooping. The dessert stores well covered in the freezer for up to two weeks. A silicone pan holder helps maintain shape during freezing. This semifreddo merges tart and sweet strawberry notes with creamy textures for summer enjoyment.
Ingredients
SEMIFREDDO
- 1½ cups heavy cream whole or whipping cream at least 30% fat
- ½ cup Greek yogurt whole milk
- ½ teaspoon vanilla
STRAWBERRY SAUCE #1
- ⅓ cup sugar
- 10½ ounces strawberries fresh, chopped
- 1 teaspoon lemon juice
* If the strawberries are not very sweet then add 1-2 tablespoons extra.
STRAWBERRY SAUCE #2 TOPPING
- 7 ounces strawberries fresh, chopped
- 2-3 tablespoons powdered sugar aka icing sugar
- 1 teaspoon lemon juice
Instructions
- Line an 8 x 4 inch (21 x 10 centimeters) loaf pan with plastic or use a silicone loaf pan**
STRAWBERRY SAUCE #1
- In a small pot add the strawberries, sugar and lemon juice bring to a boil, squishing with a potato masher, cook 3-5 minutes stirring constantly, remove to a clean bowl and let cool, then refrigerate until cold (I placed mine in the freezer for 10-15 minutes).
SEMIFREDDO
- Meanwhile in a medium bowl whip the cream until stiff, fold in the yogurt and vanilla then gently fold in the cold strawberry sauce. Pour into the prepared loaf pan, cover with plastic wrap and let freeze at least 4-5 hours.
STRAWBERRY SAUCE #2 TOPPING
- In a blender add the cut up strawberries, lemon juice and sugar, blend until smooth. Pour into a small pot add sugar and cook on low for approximately 5 minutes or until thickened. Let cool and serve if desired over the semifreddo. Enjoy!
- ** If using a silicone loaf pan place it in a larger firmer pan, silicone doesn't hold together very well. Great for peeling out the dessert though.
Notes
- Freeze the semifreddo for 4-5 hours to reach the ideal firm but scoopable texture.
- Allow it to stand at room temperature for about 20 minutes before serving to soften slightly.
- Keep the semifreddo well covered in the freezer; it maintains quality for 1-2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 82mg | 27% |
| Sodium | 29mg | 1% |
| Potassium | 194mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 49.6mg | 55% |
| Calcium | 70mg | 7% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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