Strawberry Semifreddo, a fresh and delicious dessert, perfect for ending a lunch or dinner with friends and family. A very simple recipe that can be prepared in a few easy steps, like the yogurt semifreddo with raspberries and blueberries.
In today’s version, I used strawberries instead of raspberries and blueberries and did not add yogurt to the whipped cream. The secret of this preparation is to let the cups rest the right time in the freezer, so that the dessert can be easily unmolded and firmed up. Also, the key to perfect success and ideal consistency is the addition of gelatin.
Once you dip the first spoonful, it will be hard to resist the second! Curious to find out how to make it? Then let’s head to the kitchen together, because the strawberry semifreddo will be ready in a click!
If you’re interested in other no-bake recipes, also check out:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 45 Minutes
- Portions: 6 Servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 238.26 (Kcal)
- Carbohydrates 23.21 (g) of which sugars 21.79 (g)
- Proteins 1.82 (g)
- Fat 15.95 (g) of which saturated 0.01 (g)of which unsaturated 0.08 (g)
- Fibers 0.80 (g)
- Sodium 2.32 (mg)
Indicative values for a portion of 81 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz strawberries (plus some for decoration)
- 1/3 cup sugar
- 2 tbsps lemon juice
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 tsp gelatin
Tools
- Mixer
- Whisk
- Bowl
- Cutting Board
- Knife
- Pressure Cooker
- Immersion Blender
- 6 Molds aluminum
Steps
First, soak the gelatin in a bowl with cold water. Then clean the strawberries. Rinse them well under water and pat them dry with a paper towel. Remove the stem and cut them into pieces. Then transfer them to the pot with the sugar and lemon juice.
Close the pot and bring it to maximum power. From the start of the whistle, cook for 8 minutes on low flame and at the first ring. If you have a different pressure cooker than mine, cook on low flame on the smallest burner.
After the cooking time, wait for the pot to vent on its own. Do not vent the pot immediately, or else the liquid released by the strawberries would come out forcefully. I say this from experience because, in my haste, I vented the pot immediately and ended up with all the liquid on the burner and kitchen tiles.
Once the pot has vented, open and blend everything with an immersion blender until you obtain a puree. Then transfer 3 or 4 teaspoons of strawberry puree into a small bowl and set aside. Squeeze the gelatin well and add it to the pot with the remaining puree, stirring to dissolve.
Then transfer to a bowl and let cool. Meanwhile, put the cold heavy cream from the refrigerator with the powdered sugar in a bowl and whip with an electric whisk. Once you have a frothy mixture, add the puree that has cooled in the meantime. Then mix with a whisk using upward movements to avoid deflating the mixture.
Then fill the 6 aluminum molds and let them rest in the freezer for at least 3 hours. After the resting time, remove the dessert from the freezer and let it sit at room temperature for about ten minutes. Then run a damp knife along the sides of the semifreddo and invert it onto a plate. If you prefer, you can line the molds with plastic wrap before pouring the mixture. Then distribute a couple of teaspoons of the strawberry coulis you set aside.
Decorate the dessert with fresh strawberries and serve.
Storage and tips for strawberry semifreddo
Strawberry semifreddo can be prepared in advance and stored in the freezer for a few days. Let it sit at room temperature for about ten minutes before serving.
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FAQ Questions and Answers for Strawberry Semifreddo
Can I skip the gelatin?
No, it is essential to use it in this recipe to achieve the right consistency.
