How many delicious recipes are prepared in summer! Some of these are the delightful ice creams and delicious semifreddo, desserts without baking, perfect for concluding a lunch, to enjoy as an afternoon snack or for an after-dinner treat alone or with company. The Strawberry Semifreddo with Cocoa Cookies that I propose today, is a easy and fast recipe, with guaranteed results, that you can make at home without much effort. A fresh and delicate spoon dessert with a velvety texture, that will surprise everyone. If the recipe intrigues you, hurry to buy the ingredients and get to work.
You can also read: Coffee and Chocolate Semifreddo Chocolate Millefeuille Semifreddo Cake Vanilla and Cocoa Semifreddo with Chocolate Leaves Strawberry and Cream Semifreddo Cherry Semifreddo
- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 402.49 (Kcal)
- Carbohydrates 42.11 (g) of which sugars 26.45 (g)
- Proteins 3.01 (g)
- Fat 25.14 (g) of which saturated 6.20 (g)of which unsaturated 2.46 (g)
- Fibers 2.31 (g)
- Sodium 143.43 (mg)
Indicative values for a portion of 150 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 for the Strawberry Semifreddo with Cocoa Cookies
- 8 oz cocoa cookies
- 2 cups strawberries (already cleaned)
- 1 cup whipping cream
- 2 tbsp powdered sugar
- 2 tbsp granulated sugar
- 1/2 lemon
- 6 strawberries (for decoration)
- 6 leaves mint
What you need for the Strawberry Semifreddo with Cocoa Cookies
- 1 Pan
- 1 Bowl
- 1 Small Bowl
- 1 Strainer
- Food Wrap
- 1 Immersion Blender
- Electric Whisk
- 1 Piping Bag
Method for the Strawberry Semifreddo with Cocoa Cookies
First, soak the strawberries in baking soda to remove impurities.
Pour 1 liter of water into a bowl, dissolve 1 teaspoon of baking soda in it, and immerse the strawberries, already de-crowned, leaving them to soak for half an hour.
Drain the fruit and cut it into small pieces. Put it in a bowl and add the granulated sugar, lemon juice, and mix well.
Cover with plastic wrap and leave to rest in the fridge for a few hours, so that the strawberries release their juice, which will be used to soak the cookies.
After the time has passed, take the strawberries out of the fridge and drain them, collecting the juice in a small bowl, while the fruit is blended with an immersion blender.
Line the mold with food wrap. Soak the cookies, turning them several times in the strawberry liquid and place them at the bottom and sides of the mold. I used pan di stelle cookies and arranged them so that only the dark part was visible on the outside, because I like the contrast between the brown and pink of the mousse better.
In a bowl, whip the cold cream from the fridge, but not excessively. Add the blended strawberries and continue to work, also adding the powdered sugar.
Set aside some of the strawberry cream for the final decoration. The remaining part goes into the mold with the cookies. Level the surface, complete with more cookies soaked in strawberry juice.
Cover with plastic wrap and store in the freezer for at least 5 hours. Unmold onto a tray, and before serving, put the reserved cream in a piping bag with a star nozzle and decorate the dessert.
Garnish with strawberries and mint leaves, cut the dessert into slices, and serve this delicious Strawberry Semifreddo with Cocoa Cookies.
Annamaria’s Tips
You can also read:
Strawberry and Vanilla Semifreddo Two-Color Semifreddo Cake
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