Recipe Details
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Recipe provided by AllRecipes.com
Chef John's Strawberry Semifreddo
This frozen strawberry mousse is lightened up with Greek yogurt. It gets its tang from balsamic vinegar, while a shortbread cookie crust lends sweetness.
Makes:10 servings
Ingredients
- 1 pound fresh strawberries
- ½ cup white sugar
- ¾ 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
- 1¾ cups cold heavy cream
- 6 shortbread cookies
- 3 tablespoons melted butter
- 1½ cups diced fresh strawberries
- 2 tablespoons white sugar, or more to taste
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Directions
Prep:20 mCook:Ready:4 h
- Line 10 ramekins with plastic wrap and place them onto a baking sheet.
- Hull strawberries with the tip of a knife. Place strawberries in a food processor. Add sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, and balsamic vinegar. Sprinkle in a tiny pinch of salt. Pulse on and off to combine; finish pureeing on high until smooth.
- Whisk heavy cream in a bowl until soft peaks form. Add the strawberry puree. Stir and fold with a spatula until most of the major streaks disappear. Fill ramekins 1/4 to 1/8 inch from the top with the strawberry mixture. Tap baking sheet against the counter to settle the tops. Cover ramekins in plastic wrap and freeze until mostly firm, about 1 1/2 hours.
- Meanwhile, place cookies in a resealable plastic bag. Seal; crush cookies through with a rolling pin to get 1 1/2 cups of crumbs. Place crumbs into a bowl; add butter and mix well.
- Divide the cookie crumb mixture among the ramekins and smooth out with the back of a spoon. Cover again and freeze until completely frozen, about 2 hours.
- Toss diced strawberries with sugar in a bowl. Let rest at room temperature until a syrup forms below the strawberries, about 1 hour.
- Warm up each ramekin in your hands to help unmold the semifreddo; invert onto a plate. Top with the strawberries in syrup. Thaw for 10 to 15 minutes before serving.