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Strawberries & Cream Semifreddo Recipe

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★★★★★

4.4 from 72 reviews

This elegant Strawberries & Cream Semifreddo combines a luscious strawberry sauce with a smooth, airy frozen Italian dessert. The strawberry sauce is gently cooked and cooled, then folded into a cloud-like whipped cream and a light, cooked egg and sugar custard. The mixture is frozen until firm, creating a creamy, refreshing treat perfect for warm-weather entertaining or special occasions.

Ingredients

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Strawberry Sauce

  • 16 oz. fresh strawberries, hulled, quartered
  • 1/2 cup (100 g) granulated sugar
  • 1 tbsp fresh lemon juice

Semifreddo

  • 1 cup heavy cream
  • 4 large eggs
  • 1 cup (200 g) granulated sugar

Instructions

  1. Prepare the Strawberry Sauce: In a medium pot over medium heat, combine the quartered strawberries, 1/2 cup sugar, and lemon juice. Cook, smashing the strawberries with a wooden spoon, until they break down and the mixture thickens slightly, about 8 to 10 minutes. Transfer to a bowl and allow to cool to room temperature, then refrigerate until ready to use. Note: this sauce can be made up to 3 days in advance and kept refrigerated.
  2. Whip the Cream: Using a stand mixer fitted with the whisk attachment, beat the heavy cream on medium speed until stiff peaks form. Transfer the whipped cream to a medium bowl and refrigerate until needed.
  3. Cook the Eggs and Sugar: Set a medium pot with about one-third full of water over medium-low heat to simmer. In a heatproof bowl, whisk together the eggs and 1 cup sugar. Place the bowl over the simmering water, making sure the water does not touch the bowl. Cook the mixture, whisking constantly, until it thickens and reaches 165°F on an instant-read thermometer, about 5 minutes. Remove from heat.
  4. Whisk the Egg Mixture: Transfer the cooked egg mixture to the stand mixer bowl and beat on medium speed with the whisk attachment until lightened in color, thick, and holds soft peaks, about 5 to 10 minutes. The mixture should hold its shape briefly before melting back and the bowl should no longer feel warm.
  5. Combine Sauce and Cream: Reserve 1/4 cup of the strawberry sauce for topping and keep it refrigerated. Gently fold the remaining strawberry sauce into the whipped cream until just incorporated.
  6. Fold Mixtures Together: Add about one-quarter of the whipped cream and strawberry sauce mixture into the egg mixture and gently fold to combine. Then carefully fold in the remaining whipped cream mixture until just blended, being careful not to deflate the airiness.
  7. Freeze the Semifreddo: Line a 9″ x 5″ loaf pan with plastic wrap, leaving an overhang. Pour the mixture into the prepared pan and smooth the top with a spatula. Fold the plastic wrap over the top to cover completely. Freeze until solid, at least 6 hours or up to 1 week.
  8. Serve: When ready to serve, unwrap the top of the semifreddo and invert it onto a serving platter. Remove the loaf pan and plastic wrap. Spoon the reserved strawberry sauce over the top and serve immediately.

Notes

  • The strawberry sauce can be made ahead and refrigerated up to 3 days.
  • For best texture, do not overfold the whipped cream into the egg mixture to maintain airiness.
  • Use fresh, ripe strawberries for the best flavor in the sauce.
  • The semifreddo keeps well frozen for up to one week but is best eaten within 3 days for optimal texture.
  • If you do not have a stand mixer, you can whisk the cream by hand, but it will take longer.

Keywords: semifreddo, strawberry dessert, Italian dessert, frozen dessert, strawberries and cream

Find it online: https://thefoodrecipe.com/strawberries-and-cream-semifreddo-recipe/