The strawberry semifreddo is a fresh and creamy Italian dessert, perfect for summer.
It sits between ice cream and mousse, thanks to its soft and fluffy texture, achieved by incorporating whipped cream.
With a delicate and fresh taste, balanced between the sweetness of the cream and the natural acidity of the strawberries that captivates from the first taste.
The aroma is fruity and inviting, immediately evoking the idea of a refreshing summer dessert that delights the taste buds.
Fresh strawberries, blended until a smooth puree is obtained, provide the fruity note that characterizes the dessert. This puree is mixed with sugar to balance the natural acidity of the fruit and intensify its flavor.
It requires three stages in the freezer but the process is really simple.
The result is a delicate and refreshing taste, where the sweetness of the cream and sugar harmoniously blends with the fruity and slightly acidic notes of the strawberries.
This dessert is ideal to elegantly end a meal, thanks to its lightness and the freshness it leaves on the palate. It is perfect for special occasions such as important dinners, parties, or simply for a moment of sweetness with family during the summer season.
It is generally served in slices and can be presented in single molds or in a single mold from which it is then cut into portions, as in this case.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing the strawberry semifreddo
- 2 cups whipping cream
- 6 oz sweetened condensed milk
- 3 tbsp granulated sugar
- 1 lb strawberries
- as needed strawberry syrup
Tools
- 1 Electric Whisk
- 1 Bowl
- 1 Spatula
- 1 Mold
- Cling Film
- 1 Blender
Steps for preparing the strawberry semifreddo
FOR A PERFECT PREPARATION WATCH THE VIDEO RECIPE
Take a bowl and pour in the whipping cream. Add two level tablespoons of granulated sugar and whip with an electric whisk until the right consistency is achieved.
Add the condensed milk and gently mix from top to bottom until a homogeneous mixture is obtained.
Line a 8×4 inch mold with cling film and pour half the mixture.
Place in the freezer for at least 1 hour.
Meanwhile, wash the strawberries thoroughly under water, pat them with paper towels and blend them with a blender and add a level tablespoon of sugar and set aside.
After the resting time in the freezer, pour the strawberry puree and level it. Put it back in the freezer for another 2 hours.
Finally, add the last layer of whipped cream and condensed milk, level again with the help of a spatula, and put in the freezer for the last 2 hours.
After the time, take the semifreddo out of the freezer, decorate it with strawberry syrup and optionally with a fresh strawberry, leave it at room temperature for about ten minutes and finally enjoy it all!!
And taste it with pleasure from Barbara!
Tips and Storage
One of the practical features of the semifreddo is its easy storage. It can be prepared in advance and kept in the freezer until serving time. It is advisable to take it out of the freezer a few minutes before serving, so it reaches the ideal temperature for eating, which is slightly below ice cream temperature but above frozen. This tip allows the semifreddo to maintain its creamy and fluffy consistency, offering a sensation of freshness on the palate without being too cold.
Choose quality ingredients and ripe fresh strawberries.
