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Strawberry & elderflower semifreddo sliced on a serving dish

Strawberry & elderflower semifreddo

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 5 hrs freezing
  • Easy
  • Serves 8

Finish your summer menu with the perfect al fresco pudding – this semifreddo is incredibly easy to make but looks so impressive

  • Freezable
  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal313
fat24g
saturates15g
carbs20g
sugars19g
fibre2g
protein3g
salt0.1g
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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.

Goes well with

Recipe from Good Food magazine, May 2022

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