Thick, rich Greek-style yogurt contributes to this semifreddo's luscious texture, while fresh strawberries give it sweetness and a beautiful blush.
Greek-style yogurt has become widely available in the United States in recent years. If you can't find it, use whole-milk American yogurt, but drain it first: Line a sieve or colander with cheesecloth and set the sieve over a large bowl. Pour the yogurt into the cheesecloth and let it drain for several hours, or overnight in the refrigerator.
The semifreddo can be made up to 3 days in advance and kept frozen until just before serving.
- 2 pints fresh strawberries
- 1/2 cup sugar
- 2 tablespoons freshly squeezed lemon juice
- 2 cups whole-milk Greek-style yogurt (see headnote)
- 1 1/2 cups heavy cream
- 1/3 cup confectioners' sugar
Hull the strawberries and set aside 5 of the prettiest ones. Put the remaining strawberries into a blender or the bowl of a food processor along with the sugar and the lemon juice. Puree until smooth, then transfer to a large bowl; add the yogurt and mix thoroughly.
Combine the heavy cream and confectioners' sugar in the bowl of a stand mixer or hand-held electric mixer; beat on high until firm peaks form. Gently fold into the strawberry-yogurt mixture.
Lightly grease a 6-cup metal ring mold with nonstick cooking oil spray. Gently spoon the mixture into the mold; use a spatula to smooth the top. Cover with aluminum foil or plastic wrap. Freeze for at least 6 hours, until completely solid.
To serve, remove the semifreddo from the freezer and let it defrost for about 5 minutes. Discard the foil or wrap; place a platter upside down over the mold and carefully invert both so the semifreddo lands on the platter. (If necessary, dip the bottom of the mold briefly in hot water to loosen it before unmolding the semifreddo.)
Cut the reserved strawberries in half lengthwise and arrange them on top of the semifreddo. Let the semifreddo sit for about 5 minutes to soften slightly before serving. Cut into thick slices, each topped with a strawberry half.
NOTE: If you do not have a 6-cup metal ring mold, use a 9-by-5-inch loaf pan instead. Line the loaf pan with plastic wrap, leaving an overhang on both sides and at each end of the pan, and/or coat it with nonstick cooking oil spray. Pour the semifreddo mixture into the loaf pan and cover with the plastic wrap or with aluminum foil. To serve, unmold the semifreddo onto a cutting board and let it sit for 5 minutes to soften slightly. Cut the semifreddo into 10 equal slices and place on individual plates. Garnish each slice with a strawberry half.
From Alexandria cookbook author Domenica Marchetti.
Tested by Geneva Collins.
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