Strawberry Semifreddo

As summer is quickly approaching here (it pretty much feels like summer already!), there are definitely days in which I need a cold treat to cool me down!

Strawberries are everywhere at the markets so I made this to use up our excess strawberries as well as something refreshing to have after dinner! 

Strawberry Semifreddo

This strawberry  parfait is the perfect treat to have on a hot summers day! To add a little crunch serve with some pistachio’s and a pinch of mint!

Buon Appetito

xo

Strawberry Semifreddo

Ingredients
Serves 6-8
Author | The Unprocessed Pantry

500g strawberries
2 x 400g tins coconut milk
3 eggs (2 yolks and 1 whole)
2 tbsp honey
1/2 lemon, juiced
pistachios, to serve

Equipment
loaf pan
stick blender
hand mixer
saucepan
mixing bowls

Suggestions/Variations
Place the tins of coconut milk in the back of the fridge overnight to help the cream separate from the water. Using only the cream in the recipe helps to ensure a smoother and creamier texture. 

Method
Line a loaf pan with cling film. 

Place the strawberries and lemon juice in a bowl and purée with a stick blender until smooth. 

Place the eggs and honey in another bowl and place over a saucepan of boiling water (making sure the bowl doesn’t touch the water). Whisk constantly until the egg starts to thicken, remove from heat and with a hand mixer beat until doubled in volume. 

Open the tins of coconut milk and remove the cream at the top of the tin. Place the cream in a bowl and beat until the mixture becomes thicker and increases in volume slightly. 

Fold the eggs slowly into the coconut until combined. Add the strawberry purée slowly, folding gently to incorporate. Pour into the pan and cover with cling wrap and freeze overnight. 

To serve, take out of the freezer and turn the semifreddo onto a plate, remove the cling wrap and allow to thaw for 20 minutes. Decorate with some pistachios, mint and freshly chopped strawberry!

 


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