Strawberry and Elderflower Semi-freddo
20m
prep time
30m
total time
Easy
level
5
ingredients
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.
- Ingredients
- Based on 8 servings
-
300ml Double Cream 1 x Sainsbury's Double Cream 300ml -
300ml Full Fat Greek Yogurt 1 x Sainsbury's Authentic Greek Yogurt, Taste the Difference 500g -
500g Strawberries, hulled and quartered 2 x Sainsbury's Strawberries 250g -
50g Caster Sugar, plus 2 tbsp (optional) 1 x Sainsbury's White Caster Sugar 500g -
6tbsp Elderflower Cordial 1 x Belvoir Farm Elderflower Cordial 500ml
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