Samphire & crab salad
Enjoy this salad as a generous dinner for two, or as a light lunch or supper for four. Samphire sings when paired with crab and this zesty dressing
Strawberry & elderflower semifreddo
Serves 8
Easy
Prep:
Cook:
plus at least 5 hrs freezing
Finish your summer menu with the perfect al fresco pudding – this semifreddo is incredibly easy to make but looks so impressive
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- 500g strawberrieshulled and quartered
- 50g caster sugarplus 2 tbsp (optional)
- 6 tbsp elderflower cordial
- 300ml double cream
- 300ml full-fat Greek yogurt
Nutrition: Per serving
- kcal313
- fat24g
- saturates15g
- carbs20g
- sugars19g
- fibre2g
- protein3g
- salt0.1g
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.
