Strawberry & elderflower semifreddo
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 5 hrs freezing
- Easy
- Serves 8
Ingredients
- 500g strawberries, hulled and quartered
- 50g caster sugar, plus 2 tbsp (optional)
- 6 tbsp elderflower cordial
- 300ml double cream
- 300ml full-fat Greek yogurt
Method
- STEP 1
Line a 1-litre loaf tin with cling film. Cook 300g of the strawberries with the 50g sugar and 4 tbsp of the elderflower cordial for 8-10 mins in a small pan over a medium heat until the strawberries have released some of their liquid and it has reduced a little. Leave to cool.
- STEP 2
Whisk the double cream to soft peaks, then fold in the Greek yogurt until combined. Gently fold the cooked strawberries through the cream and yogurt mixture to create a ripple effect. Tip the mixture into the lined tin, then gently even out with the back of a spoon. Cover with cling film and freeze for at least 5 hrs or overnight. Will keep frozen for up to one month.
- STEP 3
To serve, remove from the freezer, turn out onto a serving plate, peel off the cling film and defrost for 20 mins. Meanwhile, mix the rest of the strawberries with the remaining elderflower cordial, sprinkle over the 2 tbsp sugar, if using, and pile these on the semifreddo.
