Chef John's Strawberry Semifreddo

My lighter, no-cook adaptation of semifreddo skips the traditional egg custard and cuts down on fat, sugar, and time. It just so happens to be lighter, with a cleaner, more distinct berry flavor and a texture that's less creamy than classic semifreddo, falling somewhere between strawberry ice cream and a strawberry ice pop.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 289 Calories

Ingredients

• ½ cup white sugar
• 1 pinch salt
• 3 tablespoons melted butter
• 2 teaspoons fresh lemon juice
• ⅛ teaspoon vanilla extract
• 2 tablespoons white sugar, or more to taste
• 1 pound fresh strawberries
• ¾ cup full-fat Greek yogurt
• lemon, zested
• 1 teaspoon aged balsamic vinegar (Optional)
• 1 ¾ cups cold heavy cream
• 6 shortbread cookies
• 1 ½ cups diced fresh strawberries

Recipe Instructions

Step 1

Line 10 ramekins with plastic wrap and place them onto a baking sheet.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Toss diced strawberries with sugar in a bowl. Let rest at room temperature until a syrup forms below the strawberries, about 1 hour.

Step 7

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.