CREAMY STRAWBERRY SEMIFREDDO
A fast and easy no-bake dessert, Creamy Strawberry Semifreddo. Made with greek yogurt, cream and strawberries. A Perfect summertime recipe.
Provided by Rosemary Molloy
Categories Dessert
Time 4h30m
Number Of Ingredients 9
Steps:
- Line an 8 x 4 inch (21 x 10 centimeters) loaf pan with plastic or use a silicone loaf pan**
Nutrition Facts : Calories 293 kcal, Carbohydrate 21 g, Protein 3 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 82 mg, Sodium 29 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
STRAWBERRY AND LIME SEMIFREDDO
Provided by Food Network
Categories dessert
Time 2h35m
Yield ½ cup per serving
Number Of Ingredients 8
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.
STRAWBERRY & ELDERFLOWER GATEAU
Make this stunning strawberry and elderflower gateau in just 30 minutes. As well as looking amazing, it tastes as good as anything from a top-end patisserie
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 30m
Number Of Ingredients 9
Steps:
- Remove the base of a 20cm loose-bottomed cake tin (make sure it's a deep one) and use it as a template to cut out a circle from each flan case. Chop the offcuts from the flans into small pieces and set aside. Reassemble the tin and line it with a couple of sheets of cling film, leaving enough overhanging to wrap up once the tin is filled.
- Put one flan disc in the base of the tin and spread over half the jam. Arrange the strawberries around the outside with the cut surface facing outwards. If you have any particularly large or small strawberries, put them to one side.
- Whip the cream, 2 tbsp icing sugar and 3 tbsp elderflower cordial together in a bowl until the mixture holds its shape. Chop the reserved strawberries, then fold them into the cream mixture. Use half of the cream to fill the centre of the gateau, spreading right to the edges so it holds the strawberries in place.
- Push a single layer of the chopped flan offcuts into the cream (you may have some leftovers to nibble on), and drizzle over the remaining elderflower cordial. Stir the remaining jam through the rest of the cream, spread it over the flan pieces, and top with the final piece of flan. Fold over the cling film and give the gateau a gentle press down to compact the layers. Chill while you make the icing. Can be chilled for up to 24 hrs.
- Crush the raspberries with the back of a fork and stir in the 150g icing sugar to make a thick icing. Add a splash of water if it's too thick. Alternatively, add enough water to the icing sugar to make a thick icing, then stir in a few drops of pink food colouring.
- When you're ready to serve, remove the cake from the tin and discard the cling film, then transfer to a cake stand. Spread the icing right to the edges, then scatter the pistachios in a ring around the top, if using, and serve with a little strawberry coulis or cream on the side, if you like.
Nutrition Facts : Calories 625 calories, Fat 44 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
STRAWBERRY SEMIFREDDO
Italian berry ice cream.
Provided by Chef Lucky
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 6h25m
Yield 8
Number Of Ingredients 9
Steps:
- Brush an 8-inch springform tin very lightly with vegetable oil. Line the bottom with a round of waxed paper.
- Combine heavy cream and 6 tablespoons confectioners' sugar in the bowl of an electric mixer fitted with a whisk attachment; whip until soft peaks form, about 5 minutes.
- Place 8 ounces strawberries in a blender or food processor; puree until smooth. Fold puree into cream. Fold in crushed meringue cookies and raspberry liqueur. Pour into the prepared tin and cover with plastic wrap.
- Freeze semifreddo until firm, 6 hours to overnight.
- Place 8 ounces strawberries in the blender or food processor; puree until smooth. Press through a fine-mesh strainer to remove seeds. Stir 5 tablespoons confectioners' sugar and lemon juice into the puree until sugar is dissolved.
- Spoon strawberry puree onto serving plates. Cut semifreddo into slices and place onto the plates. Garnish with remaining strawberries.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 32.2 g, Cholesterol 40.8 mg, Fat 11.8 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 7 g, Sodium 25.1 mg, Sugar 29 g
STRAWBERRY-ELDERFLOWER JAM
Many jams call for a squeeze of citrus, such as lemon, to balance the sweetness of the fruit, but vinegar can bring the same acidity with a more neutral flavor. In this jam, a small bit of red wine vinegar balances the sweetness but lets the strawberries be the star.
Provided by Food Network Kitchen
Categories condiment
Time 2h30m
Yield about 1 2/3 cups of jam
Number Of Ingredients 5
Steps:
- Combine the strawberries, sugar, vinegar and salt in a medium saucepan or Dutch oven. Toss well and let stand until the strawberries are juicy and the sugar is moistened, about 20 minutes.
- Add the elderflower liqueur to the pan and bring to a boil over medium-high heat, stirring. Reduce the heat to maintain a simmer; cook, stirring and skimming off any foam, until the juices become glossy, thick and syrupy and the fruit is very soft, 25 to 30 minutes. If the berries are still in large pieces after about 20 minutes, gently mash with a rubber spatula or potato masher. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
- Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks.
STRAWBERRY & ELDERFLOWER SEMIFREDDO
Finish your summer menu with the perfect al fresco pudding - this semifreddo is incredibly easy to make but looks so impressive
Provided by Samuel Goldsmith
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 313 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
STRAWBERRIES WITH ELDERFLOWER CREAM
This breezy seasonal dessert could not be simpler to prepare. Whipping the heavy cream with elderflower liqueur imparts a sweet floral flavor to the cream, making it perfectly suited for dolloping over ripe early-summer strawberries and crisp almond macarons.
Provided by Martha Stewart
Categories Strawberry Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Combine cream, liqueur, lemon zest, and confectioners' sugar in a large bowl. Beat with an electric mixer until soft peaks just form. Serve with strawberries and macarons.
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