Strawberry Semifreddo
Sometimes after a long day of cooking in the test kitchen I like to come home, kick off my shoes and cook some more! Inspiration can come from anywhere and often times when I’m flipping through one of the many food magazines we have at the office I’m struck by something I just have to make. This was the circumstance that brought me to Bon Appétit’s Sweet and Sour Strawberry Semifreddo.
Now if there’s one thing you need to know about me it’s that I love ice cream. And yes, I know many people love ice cream but for me it’s like the kind of love that only exists in movies. My mother and I once drove over an hour with a cooler in the back of our car to pick up some of the best ice cream in the state of Rhode Island. Now if that isn’t love then I don’t know what is.
I didn’t grow up in a “dessert after dinner every night” kind of household but I found my way to make sure I had plenty of ice cream at my disposal. Vanilla ice cream was always my favorite and strawberries were a go to topping for me making this Bon Appétit recipe tug at my 10 year old heartstrings.
Now I know what you’re thinking, why is she going on and on about ice cream when this recipe is for a semifreddo. And what exactly is a semifreddo? Well a semifreddo isn’t quite ice cream, but it’s close enough to bring back all that childhood nostalgia. Literally it means a semi-cold dessert. Unlike an ice cream, there is no custard and you do not have to churn it, which makes for a much easier recipe. The amazing thing about this recipe is the balance of flavor. The tartness that is achieved from the Greek yogurt plays beautifully with the sweetness from the strawberry jam. Texturally your end result is a smooth almost frozen cream that will have you begging for just one more scoop!
Sweet and Sour Strawberry Semifreddo
Recipe Adapted from Bon Appétit May 2015
Servings: 8-10
Active time: 30 minutes
Total Time: 5 hours
Ingredients:
½ pound strawberries, hulled and quartered
3 tablespoons sugar
1 teaspoon white wine vinegar
2 cups heavy cream
Pinch of kosher salt
2/3 cup sweetened condensed milk
½ cup plain whole-milk Greek yogurt
2 tablespoons toasted black sesame seeds, for garnish
Directions:
In a medium pot over medium heat cook the strawberries and sugar, stirring occasionally, until they have broken down into a thick jam, about 15-20 minutes. Add the vinegar and stir to combine. Set aside to cool.
Whip the cream and salt to medium-stiff peaks and gently whisk in the sweetened condensed milk and yogurt until combined. Pour half of mixture into a loaf pan. Using a utensil swirl in half of the strawberry jam. Gently add the remaining cream mixture into the loaf pan and swirl in some more strawberry jam until the mixture looks marbled. Reserve any additional jam for topping.
Transfer the loaf pan to the freezer and chill until firm, about 4 hours. Garnish with toasted sesame seeds and any additional strawberry jam if desired.
Sweet and Sour Strawberry Semifreddo