Finish your summer menu with the perfect al fresco pudding. This light and refreshing Strawberry and Elderflower Semifreddo balances sweet berries with delicate floral notes to create an absolute crowd-pleaser. It looks stunning when served, yet it's incredibly easy to make ahead of time, ensuring a stress-free and impressive finale to any warm-weather gathering.
Method
Based on 8 servings, adjust as needed.
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.