Il Cucinologo
EN

Strawberry Semifreddo

17/11/2023

I’ll be happy to help you! The strawberry semifreddo is a delicious cold dessert, perfect for the spring or summer season. Here is the recipe to prepare a strawberry semifreddo for about 6 people.

Ingredients

  • 250 g fresh strawberries
  • 100 g granulated sugar
  • 3 eggs (yolks and whites separated)
  • 250 ml fresh whipping cream
  • 1 packet of vanillin or the seeds of 1 vanilla pod
  • Juice of half a lemon
  • 100 g meringues (optional)

Preparation

  1. Wash and clean the strawberries, then blend them with an immersion blender together with the lemon juice until you obtain a smooth puree.
  2. In a bowl, beat the egg yolks with half of the sugar until you obtain a frothy and light mixture. Add the vanillin (or the vanilla seeds).
  3. In another bowl, beat the egg whites to stiff peaks with a pinch of salt. Halfway through, add the remaining sugar and continue beating until you obtain a glossy and firm meringue.
  4. Whip the fresh cream in yet another bowl until it reaches the consistency of chantilly.
  5. Gently fold the strawberry puree into the beaten egg yolk mixture, mixing with upward motions to avoid deflating the mixture.
  6. Now incorporate the meringue following the same method, carefully and with gentle movements.
  7. Finally, add the whipped cream, always stirring gently.
  8. (Optional) Crumble the meringues and add them to the mixture to give crunchiness to your semifreddo.
  9. Pour the obtained mixture into a loaf pan lined with plastic wrap or into single-portion molds. Level the surface with a spatula.
  10. Place the semifreddo in the freezer and let it set for at least 6 hours, or even better, overnight.
  11. Before serving, remove the semifreddo from the freezer and let it rest for 10-15 minutes at room temperature. Decorate with fresh strawberries or as desired.

Curiosities

Semifreddo is often confused with ice cream, but it differs from the latter mainly in preparation and consistency. Semifreddo is frozen without being stirred, therefore it has a spongier and airier texture. Its name comes from the fact that at the time of consumption it has a “semi-cold” consistency, that is, softer than traditional ice cream.

If you don’t have all the ingredients or if you wish to make modifications, I’m here to provide you with variations or tips. Enjoy your meal!