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Nutrition: Per serving

  • kcal313
  • fat24g
  • saturates15g
  • carbs20g
  • sugars19g
  • fibre2g
  • protein3g
  • salt0.1g
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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.

Recipe from Good Food magazine, May 2022

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Comments, questions and tips (3)

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Overall rating

A star rating of 5 out of 5.4 ratings

marthacoc

Sensational! Make sure to use excellent cordial: I tried an "own brand" and it wasn't nice.

jeanie10BdYns1Rc

HOW DO I CONVERT THE MEASUREMENTS

kingYplUdrL6

Easy recipe and really tasty….thoroughly recommended. Maybe allow more than 20 mins to defrost.

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