The strawberry elderflower semifreddo combines the richness of ice cream with the airy texture of frozen mousse for a delectable spring dessert.
With the weather warming up I started making frozen treats again. Inspired by a refreshing strawberry elderflower sorbet from a while back, I decided to make a strawberry elderflower semifreddo. This semifreddo incorporates sweet strawberries with fragrant elderflower cordial for the perfect spring treat. The best part is having your mixer and freezer do all the work.
What is Semifreddo
Semifreddo, which means “half-cold” in Italian, is a classic dessert that tastes like frozen mousse. Similar to ice cream and gelato, semifreddo starts with a custard base but is lightened with whipped cream and/or egg whites instead of being churned in an ice cream maker. Everything is transferred to a loaf pan, frozen until solid, unmolded, and cut into slices for serving.
How to Make Semifreddo
The strawberry elderflower semifreddo has two layers, a whipped cream layer flavored with elderflower cordial and a second layer with strawberry puree.
The process for making the strawberry elderflower semifreddo is really easy. For the first layer, whip heavy cream until soft peaks form. In a high speed blender, puree strawberry with elderflower cordial. Fold half of the whipped cream into the strained strawberry puree.
For the second layer, make a custard. In a bowl over simmering water, whisk egg yolks and sugar until pale and tripled in volume. Remove from heat and cool it over an ice bath. Fold in the remaining whipped cream.
After you finishing folding in the whipped cream, the result is a light and airy custard.
How Long to Freeze Semifreddo
In a container lined with plastic wrap, pour the egg custard mixture in first. Gently pour in the strawberry mixture over the egg layer. It's ok for the two layers to mix. Place the container in the freezer a minimum of 8 hours. Twenty four hours would be ideal for the flavors to develop.
The strawberry elderflower semifreddo combines the richness of ice cream with the airy texture of frozen mousse for a delectable dessert. I love the tangy strawberry taste and subtle note of elderflower cordial. This semifreddo is the perfect ending to your spring dinner.
Strawberry Elderflower Semifreddo
- 1 pound strawberries, hulled and sliced
- 2 tablespoons elderflower cordial
- ¼ cup sugar
- 1 ½ cups cold heavy cream
- 2 tablespoons elderflower cordial
- 4 tablespoons sugar
- 3 large egg yolks
- 1 cup strawberries, hulled and sliced for serving
- Fresh elderflowers for garnish
- Line an 8x4.5-inch loaf pan with plastic wrap, letting it overhang on 2 sides.
- Beat heavy cream and elderflower cordial in a medium bowl with a mixer until soft peaks form. Chill.
- In a high speed blender, combine strawberries, elderflower cordial, and sugar. Puree until smooth. Strain puree into a large bowl with a fine mesh sieve and extract as much liquid as possible.
- Fold half of the whipped cream into strawberry puree. Set aside.
- Prepare an ice-water bath.
- Combine egg yolks and sugar in a bowl set over a pot of simmering water. Use an electric mixer on high speed and beat until pale yellow and tripled in volume, about 4-5 minutes.
- Transfer bowl the the ice bath and stir until mixture is very thick and cool, about 3 minutes.
- Fold remaining whipped cream with rubber spatula into egg mixture until well combined.
- Pour egg mixture into lined loaf pan. Pour strawberry mixture over egg mixture.
- Fold plastic wrap over surface and freeze for at least 8 hours and up to 3 days.
- When ready to serve, peel plastic from surface. Invert pan onto cutting board. Unmold semifreddo, remove plastic wrap, and cut into desirable slices.
- Serve semifreddo with fresh strawberries and garnish with fresh elderflowers.