This is a really easy way to serve strawberries and cream if you have a glut of ripe strawberries. It takes about half an hour to prepare but is easily done in three parts – cook the strawberry sauces beforehand, the first sauce needs to cool down anyway. This dessert keeps well frozen and only needs to be taken out to the freezer before you serve the main course. Take out of tin or box, remove wrapping and place on serving dish. Take the pouring sauce out earlier. I found this recipe on anitalianinmykitchen.com and amended it slightly. Enjoy!
Prep time 15 minutes. Cook time 10 minutes
Chilling time 4 hours Servings 6
Strawberry Sauce No.1 to stir into the cream
10.5oz/300g roughly chopped strawberries
1 teasp lemon juice
In a small pan add the strawberries, sugar and lemon juice and bring to the boil, squishing with a potato masher. Cook for 3 to 5 minutes stirring constantly then remove to a clean bowl and let cool. Refrigerate until cold or place in the freezer for 10 minutes. Reuse the pan for second sauce.
Strawberry Sauce No.2 for pouring over
7oz/200g strawberries chopped
1.5 tables icing sugar
1 teaspoon lemon juice
In a blender add the strawberries and lemon juice and blend until smooth. Pour into the reserved pan and add the sugar. Cook over a low heat for approx 5 minutes or until thickened. Let it cool and serve over the semifreddo.
Semifreddo. Line an 8″x 4″ (21cm x 10cm) loaf tin with parchment or clingfilm or use a plastic box.
1.5cups/300g double or whipping cream
Half a cup/125g Greek yogurt
Half a teaspoon vanilla essence
In a medium bowl whip the cream until stiff, fold in the yogurt and vanilla then gently fold in the cold strawberry sauce. Pour into the lined pan or box, cover and freeze for at least 2 hours.