Sometimes the secret is in simplicity. Seasonal strawberries, fresh cream, sugar, yogurt and lemon juice and very few steps for a strawberry semifreddo so good that when we tasted it we said to ourselves: but how is this possible? Perfect for this coming summer, don’t wait too long as strawberries always last too little!
Ingredients (6-8 single portions)
- 250 g of fresh ripe strawberries (1 basket)
- 300 ml of fresh whipping cream
- 80 g of icing sugar (even better)
- 1 tablespoon lemon juice
- 1 pot of plain yogurt
Wash the strawberries well, remove the stalk and cut them into small pieces. Place them in a pan with the 80g of sugar and cook for 2-5 minutes until they soften a little and you can mash them a little with a fork. Add a spoonful of lemon juice.
Transfer everything into a Tupperware-type container and place it in the freezer until it cools (it should only become cold, not solidify).
Separately, whip the cream and delicately add the yogurt. Always add the strawberry mixture very delicately until you obtain a rosy frothy mixture.
Place single-portion pudding molds or a plumcake mold lined with cling film. If you have silicone molds you can choose the shape you prefer and you won’t have to line them, you can obtain semifreddos with sophisticated shapes without effort, perfect if you have to serve them for a dinner. In the photos of this article I used a mold of 6 single portions with a sunflower motif. Place in the freezer for a few hours.
remember to take it out in time before consuming it, at least 1.5 hours if you keep it in the fridge and at least half an hour if you keep it out.
And now dig in… it’s really fresh and with a strawberry flavor that will make you feel like a child again…
