Strawberries and Cream Semifreddo

Strawberries and Cream Semifreddo

Prep time: 30 minutes | Serves: 8.

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12 Ratings 3 stars

"Semifreddo" literally translates to "semi-cold" in Italian. This partially frozen Italian dessert would be a perfect ending to a Sunday dinner or celebratory meal.

Ingredients

Nutrition Information

Nutrition Facts per serving

Calories: 380 Sodium: 45mg
Fat: 28g Carbohydrate: 30g
Saturated Fat: 16g Dietary Fiber: 2g
Trans fats: 0.5g Sugars: 25g
Cholesterol: 180mg Protein: 5g

DAILY VALUES

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Directions

  1. Line a 9-by-5-inch loaf pan with plastic wrap; set aside.
  2. In a medium saucepan, whisk egg yolks and 1/2 cup sugar. Stir in whole milk. Cook and stir over medium heat just until mixture coats the back of a spatula. Do not boil. Place saucepan in a large bowl of ice water and stir frequently until mixture is cool. Stir in vanilla.
  3. Puree thawed strawberries and 2 tablespoons sugar in a food processor; strain mixture into a bowl, discarding seeds. Set aside.
  4. In a mixing bowl, beat 1 cup whipping cream and 1 tablespoon sugar until stiff peaks form. Gently fold egg mixture into whipped cream. Fold 1-1/3 cups cream mixture into strained strawberries. Spread berry mixture in bottom of prepared pan. Freeze for 2 hours.
  5. Meanwhile, stir fresh sliced strawberries into remaining cream mixture. Cover and chill while first mixture is freezing. After 2 hours, spread mixture over frozen layer. Cover and freeze for 6 to 24 hours.
  6. Just before serving, invert loaf onto a serving platter; remove plastic wrap. In a mixing bowl, beat remaining 1 cup whipping cream and remaining 1 tablespoon sugar until stiff peaks form. Spread whipped cream over loaf. Sprinkle pistachios on top. If desired, garnish with additional strawberries.
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