Desserts > Frozen Desserts > Other Frozen Treats > Semifreddo Recipes

Strawberry Basil Semifreddo

A refreshing and elegant semifreddo featuring the sweet and tangy flavor of strawberries paired with the aromatic freshness of basil. This frozen dessert is easy to prepare and perfect for a summer gathering.

Prep Time
30 minutes
Cook Time
10 minutes
Servings
6-8
Ingredients
  • 500 g Fresh Strawberries
  • 15 Fresh Basil Leaves
  • 150 g Granulated Sugar
  • 4 Egg Yolks
  • 300 ml Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 pinch Pinch of Salt

Strawberry Basil Puree

Begin by preparing the strawberry basil puree. Wash and hull the strawberries. Combine the strawberries, basil leaves, and 50g of sugar in a saucepan. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 8-10 minutes. Remove from heat and let cool slightly. Puree the mixture using an immersion blender or in a regular blender until smooth. Strain the puree through a fine-mesh sieve to remove any seeds and set aside.

Prepare the Zabaglione

In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together the egg yolks and the remaining 100g of sugar. Whisk constantly until the mixture becomes pale, thick, and ribbon-like, about 5-7 minutes. Be careful not to overcook the yolks. Remove the bowl from the heat and continue whisking until the mixture cools slightly. Stir in the vanilla extract and a pinch of salt.

Whip the Cream

In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip the cream.

Combine and Freeze

Gently fold the strawberry basil puree into the cooled zabaglione mixture. Then, gently fold in the whipped cream until everything is evenly combined. Pour the mixture into a loaf pan lined with parchment paper. Smooth the top and cover with plastic wrap. Freeze for at least 6 hours, or preferably overnight.

Serving

Before serving, remove the semifreddo from the freezer and let it sit at room temperature for about 10-15 minutes to soften slightly. Invert the loaf pan onto a serving plate and remove the parchment paper. Slice the semifreddo and serve immediately. Garnish with fresh strawberries and basil leaves, if desired.

Nutrition Facts Estimated per 100g of product

Calories: 220kcal, Protein: 2g, Fat: 15g, Carbohydrates: 20g, Sugar: 18g. Note: These values are estimates and may vary based on specific ingredients and preparation methods.

Other Important Considerations for Nutrition

This dessert is high in sugar and fat. It should be consumed in moderation as part of a balanced diet. Consider using low-fat cream or a sugar substitute to reduce the calorie and sugar content.

← Strawberry Basil Gelato Strawberry Cheesecake Popsicles →

FAQ

  • Can I use frozen strawberries?

    Yes, you can use frozen strawberries. Make sure to thaw them completely and drain any excess liquid before pureeing.
  • Can I use a different herb instead of basil?

    Mint or thyme would also be delicious alternatives.
  • How long can I store the semifreddo in the freezer?

    The semifreddo can be stored in the freezer for up to 2 weeks.