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Chef John's Strawberry Semifreddo
Chef John's Strawberry Semifreddo
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Prep Time:
20 minutes
Total Time:
240 minutes
Refreshing frozen strawberry mousse with tangy Greek yogurt and balsamic vinegar, nestled on a sweet shortbread cookie crust.
Ingredients:
  • 1 pound fresh strawberries
  • 0.5 cup white sugar
  • 0.75 cup full-fat Greek yogurt
  • lemon, zested
  • 2 teaspoons fresh lemon juice
  • 0.125 teaspoon vanilla extract
  • 1 teaspoon aged balsamic vinegar
  • 1 pinch salt
  • 1.75 cups cold heavy cream
  • 6 shortbread cookies
  • 3 tablespoons melted butter
  • 1.5 cups diced fresh strawberries
  • 2 tablespoons white sugar, or more to taste
Instructions:
  • Prepare 10 ramekins by lining them with plastic wrap and placing them on a baking sheet.
  • Carefully remove the tops of the strawberries using a knife. Transfer the strawberries into a food processor and add sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, balsamic vinegar, and a dash of salt. Blend in short bursts until combined; then blend on high until smooth.
  • Whisk heavy cream until soft peaks form in a bowl. Gently fold in strawberry puree until streaks disappear. Divide the mixture among ramekins, leaving a small gap at the top. Tap ramekins on the counter to settle. Cover with plastic wrap and freeze for about 1 1/2 hours until mostly firm.
  • Next, gently crush the cookies in a resealable plastic bag using a rolling pin until you have 1 1/2 cups of crumbs. Transfer the crumbs to a bowl and mix them thoroughly with butter.
  • Evenly distribute the cookie crumb mixture into the ramekins and use a spoon to flatten it. Cover and freeze until fully set, approximately 2 hours.
  • Combine diced strawberries with sugar in a bowl and allow them to sit at room temperature for about an hour until a syrup forms underneath the strawberries.
  • Gently warm each ramekin by hand to aid in releasing the semifreddo; flip onto a plate. Garnish with the strawberries in syrup. Allow to thaw for 10 to 15 minutes before enjoying.

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