Strawberry Semifreddo with Yogurt and Cream, delicious as a dessert for the end of a meal but also ideal for a refreshing snack. So easy and quick to make, that as usual when I decide to get baking, I churn them out in abundance. Of course, it all depends on how full my freezer is, but where possible I always make a stock, especially when the strawberry season is about to end. I can assure you it is perfect even for those with little experience in the kitchen but who want to impress when there are guests. As for the Strawberry Sauce, sometimes I freeze it, but mostly I preserve it so that I can use it in other preparations.
If you like semifreddos and ice cream, don’t miss the next recipes:
- Cost: Economical
- Rest time: 10 Hours
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 12 oz strawberries
- 1/2 cup whole yogurt
- 7 tbsps heavy cream
- 4 tbsps brown sugar
- 3 shortbread cookies
- to taste crushed pistachios
Tools
- 1 Saucepan
- 1 Bowl
- 1 Knife
- 1 Cutting Board
- 1 Parchment Paper
- 1 Paper Towel
Preparation
Remove the stems from the strawberries and rinse them under running water. Dry them and, after removing any green residues, cut them into quarters. Place them directly in a saucepan, add the sugar, and cook over medium-low heat for about ten minutes, stirring occasionally. Turn off the heat only when the strawberries have softened and a sort of syrup has formed. Let cool completely.
In a large bowl, pour the heavy cream, yogurt, half of the syruped strawberries, and mix well.
At this point, also incorporate the shortbread cookies and distribute the mixture into muffin molds, but only after placing them in a baking dish or tray of suitable size to fit in the freezer. Cover with aluminum foil and place them in the freezer for at least 8 hours. After this time, remove them from the molds, wrap them in parchment paper, and place them in a food bag, so they take up less space and are well protected.
Before serving the semifreddo, let it stand at room temperature for at least 5/10 minutes so that it softens a bit.
Serve our Strawberry Semifreddo with Yogurt and Cream, garnishing it with the rest of the strawberry sauce and crushed pistachios.
Advice
You can store the semifreddo in the freezer for about a month, but be sure to wrap it well in parchment paper and then place it in a plastic bag: it must be well protected from ice.
It is possible to freeze the sauce as well, so that you can have the complete dessert at the last moment.
It is possible to freeze the sauce as well, so that you can have the complete dessert at the last moment.
