Strawberry Semifreddo
Ingredients: strawberries, sugar, Greek yogurt, lemon, vanilla extract · 180 min cook time · 310kcal · $14.50
Ingredients
1pound strawberries, 0.5cup sugar, 1cup Greek yogurt, 1piece lemon, 1teaspoon vanilla extract, 1teaspoon aged balsamic vinegar, 1pinch salt, 1cup heavy cream, 6piece shortbread cookies, 2tablespoon butter
Instructions
1. Line ramekins with plastic wrap, using a light mist of water to prevent the plastic from sticking, and place them on a sheet pan.
2. Trim and hull one pound of fresh strawberries to remove the green leaves.
3. Add trimmed strawberries, sugar, full-fat Greek yogurt, lemon zest, lemon juice, vanilla extract, aged balsamic vinegar, and a pinch of salt to a food processor.
4. Process completely smooth, starting by pulsing and finishing on high.
5. Whisk ice-cold heavy cream enthusiastically until soft peaks form.
6. Gently fold the strawberry puree into the whipped cream until mostly combined.
7. Spoon the mixture into the prepared ramekins, leaving a little room at the top for a cookie crust, tap to settle, cover with plastic, and freeze.
8. Crush shortbread cookies in a bag with a rolling pin and mix with melted butter.
9. Add the cookie crumb mixture to the top of the semi-frozen semifreddo in the ramekins and press down gently. Freeze until completely solid.
10. Prepare a fresh strawberry garnish by tossing diced strawberries with sugar and letting them rest on the counter.
11. Unmold the semifreddo by warming the ramekins in your hands, unwrap, plate, and top with fresh strawberry syrup and garnish. Let soften for 10 to 15 minutes before eating.
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