Strawberry Key Lime Semifreddo
In Italian, semifreddo (seh-mee-FRAYD-doh) means “half cold.” The semifreddo most of us know and love looks like a very fancy ice cream cake which tastes a bit like frozen custard and has the delicate, airy texture of mousse. We made some minor adjustments to the traditional recipe to make it a lot less fussy. This do-ahead dessert never fails to impress with its clean lines, marbled fruit and dots of citrus curd.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Strawberry Key Lime Semifreddo
Prep Time150 Minutes
Servings8
Cook Time40 Minutes
Ingredients
2 cups strawberries, hulled and chopped
2 tablespoon granulated sugar
1 ½ cups heavy cream
2 tablespoons powdered sugar
1 tablespoon key lime juice
2 tablespoons L&B Lemon Curd, plus more for garnish
1 teaspoon key lime zest
1 teaspoon vanilla
½ cup Greek yogurt
1 Key lime, sliced, for garnish
Directions
- In a small saucepan, combine the strawberries and granulated sugar and cook on low for 20 minutes, or until the strawberries begin to break down.
- Mash the strawberries with a potato masher and cook for another 20 minutes, until a chunky sauce forms. Remove the strawberry sauce from the heat, allow it to cool, and then cover it with plastic wrap and put it in the fridge to chill for 2 hours. Tip: You can do this step a day ahead.
- In a small bowl, whisk together the lime juice and lemon curd.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the cream and powdered sugar on high until stiff peaks form.
- Set the mixer on low and whisk the citrus mixture into the whipped cream.
- Add the lime zest to cream and, with the mixer set on low, whisk until just incorporated.
- Remove the bowl from the stand mixer and fold in the vanilla, Greek yogurt and ¾ of the chilled strawberry sauce.
- Line a glass dish measuring 4×8 inches with plastic wrap, leaving an overhang of 4 inches on all sides.
- Spoon the semifreddo mixture into the pan and fold the plastic wrap over it. Put the pan in the freezer for at least 3 hours.
- Lift the frozen semifreddo onto a cutting board using the overhanging plastic to transfer it. Remove the plastic and cut the semifreddo into 8 squares.
- Serve on plates, topped with the remaining strawberries, slices of Key lime and a drizzle or dot of lemon curd.
TIP: If key limes are unavailabe, use traditonal limes for the juice, zest and garnish.
150 minutes
Prep Time
40 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Driscoll's Strawberries, 16 Ounce
Huge Deal
$3.99 was $5.99$0.25/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$6.39$0.40/oz
Our Family Powdered Sugar, 2 Pound
$3.39$1.70/lb
Key Limes Bagged, 16 Ounce
$4.99$0.31/oz
L&B Lemon Curd, 10 Ounce
$5.99$0.60/oz
Not Available
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
Fage Total Plain Whole Milk Greek Yogurt, 5.3 Ounce
$1.99$0.38/oz
Not Available
Directions
- In a small saucepan, combine the strawberries and granulated sugar and cook on low for 20 minutes, or until the strawberries begin to break down.
- Mash the strawberries with a potato masher and cook for another 20 minutes, until a chunky sauce forms. Remove the strawberry sauce from the heat, allow it to cool, and then cover it with plastic wrap and put it in the fridge to chill for 2 hours. Tip: You can do this step a day ahead.
- In a small bowl, whisk together the lime juice and lemon curd.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the cream and powdered sugar on high until stiff peaks form.
- Set the mixer on low and whisk the citrus mixture into the whipped cream.
- Add the lime zest to cream and, with the mixer set on low, whisk until just incorporated.
- Remove the bowl from the stand mixer and fold in the vanilla, Greek yogurt and ¾ of the chilled strawberry sauce.
- Line a glass dish measuring 4×8 inches with plastic wrap, leaving an overhang of 4 inches on all sides.
- Spoon the semifreddo mixture into the pan and fold the plastic wrap over it. Put the pan in the freezer for at least 3 hours.
- Lift the frozen semifreddo onto a cutting board using the overhanging plastic to transfer it. Remove the plastic and cut the semifreddo into 8 squares.
- Serve on plates, topped with the remaining strawberries, slices of Key lime and a drizzle or dot of lemon curd.
TIP: If key limes are unavailabe, use traditonal limes for the juice, zest and garnish.