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Chef John's Strawberry Semifreddo
Recipe Summary Chef John's Strawberry Semifreddo
My lighter, no-cook adaptation of semifreddo skips the traditional egg custard and cuts down on fat, sugar, and time. It just so happens to be lighter, with a cleaner, more distinct berry flavor and a texture that's less creamy than classic semifreddo, falling somewhere between strawberry ice cream and a strawberry ice pop.
Ingredients | Fun Dessert Recipes For Kids
1 pound fresh strawberries
½ cup white sugar
¾ cup full-fat Greek yogurt
lemon, zested
2 teaspoons fresh lemon juice
⅛ teaspoon vanilla extract
1 teaspoon aged balsamic vinegar (Optional)
1 pinch salt
1 ¾ cups cold heavy cream
6 shortbread cookies
3 tablespoons melted butter
1 ½ cups diced fresh strawberries
2 tablespoons white sugar, or more to taste
Directions
Line 10 ramekins with plastic wrap and place them onto a baking sheet.
Hull strawberries with the tip of a knife. Place strawberries in a food processor. Add sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, and balsamic vinegar. Sprinkle in a tiny pinch of salt. Pulse on and off to combine; finish pureeing on high until smooth.
Whisk heavy cream in a bowl until soft peaks form. Add the strawberry puree. Stir and fold with a spatula until most of the major streaks disappear. Fill ramekins 1/4 to 1/8 inch from the top with the strawberry mixture. Tap baking sheet against the counter to settle the tops. Cover ramekins in plastic wrap and freeze until mostly firm, about 1 1/2 hours.
Meanwhile, place cookies in a resealable plastic bag. Seal; crush cookies through with a rolling pin to get 1 1/2 cups of crumbs. Place crumbs into a bowl; add butter and mix well.
Divide the cookie crumb mixture among the ramekins and smooth out with the back of a spoon. Cover again and freeze until completely frozen, about 2 hours.
Toss diced strawberries with sugar in a bowl. Let rest at room temperature until a syrup forms below the strawberries, about 1 hour.
Warm up each ramekin in your hands to help unmold the semifreddo; invert onto a plate. Top with the strawberries in syrup. Thaw for 10 to 15 minutes before serving.
Use any kind of cookies crumbs you prefer or none at all.
If you have ice pop molds, this mixture would be perfect frozen on a stick.
Info | Fun Dessert Recipes For Kids
prep:
20 mins
additional:
3 hrs 40 mins
total:
4 hrs
Servings:
10
Yield:
10 5 1/2-ounce ramekins
TAG : Chef John's Strawberry Semifreddo
Dessert Recipes, Fruit Dessert Recipes, Strawberry Dessert Recipes,
