Creamy Strawberry Semifreddo Recipes

CREAMY STRAWBERRY SEMIFREDDO

Steps:

• Line an 8 x 4 inch (21 x 10 centimeters) loaf pan with plastic or use a silicone loaf pan**

STRAWBERRY AND LIME SEMIFREDDO

Steps:

• 1.Line 2 8x4-inch or 9x5-inch loaf pans with plastic wrap with wrap extending over sides of pans.
• 2.Place 2 cups of the strawberries in a food processor. Cover and pulse 4 or 5 times until finely chopped, but not pureed.
• 3.In a large bowl, mix the chopped strawberries, sweetened condensed milk, lime peel and lime juice; set aside.
• 4.Trim all the crusts from the angel food cake. Tear or cut the cake into small cubes (about 8 cups of cubes).
• 5.Fold the cake into the strawberry mixture.
• 6.In another large bowl, beat the whipping cream with electric mixer on high speed until soft peaks form.
• 7.Fold in the sour cream until well blended.
• 8.Fold the whipped cream mixture into the cake mixture until well blended.
• 9.Divide the mixture evenly into the lined pans.
• 10.Fold the plastic wrap over the top. Freeze for 2 hours or until solid. Let stand at room temperature for 10 to 15 minutes to soften slightly.
• 11.Lift from the pans using plastic wrap overhang. Unwrap and cut each loaf in 8 slices. Garnish each slice with quartered strawberry. Serve with strawberry sauce, if desired.
• *Tip: For extended freezer time, overwrap the pans in foil. This is a great dessert to have on hand in the freezer. It will keep up to 2 months in the freezer.