Strawberries and Cream Semifreddo

It’s not yet “officially” summer, but whew – the hot and humid South has once again dipped into the sticky sweetness we love to complain about.

But summer is what The South is all about. Front porches, women waving fans and glasses of iced tea clinking away.

Around our house, fireflies have begun bobbing in the dimming twilight, crickets and cicadas drone their strange song and our tomato plants are stretching toward the sun with plump green fruit swelling within.

For a nice cool-down dessert made to please a crowd, I recently made a strawberries and cream semifreddo, which is an Italian dessert that is pretty close to ice cream (half-frozen). Sliced, each serving is creamy and cold with pieces of sweet strawberries throughout. I like this dessert because it is so easy to make ahead and serve dinner guests – especially during summer months.

Adapted from Fine Cooking.

Strawberries and Cream Semifreddo

Ingredients:

For the semifreddo-

  • 1/2 lb. fresh strawberries, hulled and sliced
  • 1/2 c. sugar
  • 3 egg yolks plus 1 egg
  • 1 3/4 c. heavy cream, chilled

For serving –¬†

  • 1 1/2 lb. fresh strawberries, hulled and quartered
  • 3 T sugar

Line bread loaf pan with plastic wrap. In a 2-quart saucepan over medium heat, cook sliced strawberries with 1/4 c. sugar, stirring, until berries soften and begin to break apart, 5-7 min. Set aside.

Set a medium saucepan over medium heat and bring 2 inches of water to simmer. Prepare another bowl with ice water for a water bath.

Put egg yolks and egg and remaining 1/4 c. sugar in medium bowl and whisk until well combined and pale yellow, about 2 min. Add reserved strawberry mixture and whisk to combine. Set bowl over simmering saucepan and whisk constantly until mixture is thick, 3-4 min. Set bowl in the ice water and whisk occasionally until cool, 5 min.

Meanwhile, whisk heavy cream until medium peaks form, 2-3 min.

Gently fold whipped cream into strawberry mixture until just combined. Pour mixture into the loaf pan, smooth surface, cover with plastic and freeze for at least 6 hours.

To serve, toss quartered strawberries with sugar and let sit until berries release some of their juices, 5-10 min.

Remove semifreddo from freezer and let it sit at room temp for 10 min. Invert onto cutting board, remove plastic and slice. Serve topped with quartered berries.

Enjoy, friends! xoxo

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5 responses to “Strawberries and Cream Semifreddo

  1. Wonderful. It’s finally getting a little hotter here which is nice – especially after all the ridiculous rain last week.

  2. Perfect southern comfort, served on the porch with a tall glass of ice tea. It is beyond hot here in Hong Kong as it is so humid. Miserable on most days.

  3. Looks delicious, I love strawberry ANYTHING!

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