Strawberry semifreddo

A simplified version of semifreddo that you can – and must, really – make and eat on the same day.

Strawberry-semifreddo.jpg

This is a radically simplified way to make a semifreddo, although I suspect that it really sits somewhere between a proper semifreddo and a kind of firmed-up frozen yoghurt. No matter, it's very easy and delicious, and that what counts.

As you'll see, there are no eggs to be beaten, and just a couple of quick steps: blend up a puree, whip some cream, freeze. There is a price to be paid for such simplicity, but it's not a high one: you have to make and eat the semifreddo on the same day, otherwise it will freeze too much and you'll end up with big crystals. That brings an advantage, however, because you can make it before dinner and it will be ready and waiting for you when dessert time rolls around.

You could make one big log of this in a loaf tin and it'll be fine. I make it in a couple of 1-cup china rice bowls which lets me turn them out as pretty domes.

This quantity of strawberries will give you good, strong flavour, always important with frozen desserts because you have to slightly overstate the case to make the point. While it's perfectly lovely just the way it is, you can pretty it up with a spoonful of diced fresh strawberries or, if you're feeling adventourous, diced berries tossed in a little balsamic vinegar.

If you want to try the more traditional way to make semifreddo, give my fig semifreddo a whirl.


Strawberry semifreddo

Serves 2.

200g (7 oz) strawberries
3 tablespoons sugar
1 tablespoon lemon juice
180ml (¾ cup) Greek yogurt
125ml (½ cup) cream
1 tablespoon icing sugar

Hull and remove any tough stems from the strawberries. Put them into a blender or small food processor and measure in the sugar and lemon juice. Puree until very smooth. Add the Greek yoghurt and pulse until combined.

In a mixing bowl, whip the cream and icing sugar to soft peaks.

Gently fold the strawberry-yogurt mixture into the cream until combined. Pour into small dishes (or a loaf tin) and cover with plastic wrap. Freeze for 2 to 3 hours.

When ready to serve, remove from the freezer and let them sit out for 5 minutes, which should be just enough to let them loosen in their moulds. Invert and serve.