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Strawberry Key Lime SemifreddoStrawberry Key Lime Semifreddo
Strawberry Key Lime Semifreddo

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.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Strawberry Key Lime Semifreddo
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
  1. 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.
  2. 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.
  3. In a small bowl, whisk together the lime juice and lemon curd.
  4. In the bowl of a stand mixer fitted with a whisk attachment, beat the cream and powdered sugar on high until stiff peaks form.
  5. Set the mixer on low and whisk the citrus mixture into the whipped cream.
  6. Add the lime zest to cream and, with the mixer set on low, whisk until just incorporated.
  7. Remove the bowl from the stand mixer and fold in the vanilla, Greek yogurt and ¾ of the chilled strawberry sauce.
  8. Line a glass dish measuring 4×8 inches with plastic wrap, leaving an overhang of 4 inches on all sides.
  9. 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.
  10. 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.
  11. 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
2 cups strawberries, hulled and chopped
Driscoll's Strawberries
Driscoll's Strawberries, 16 Ounce
$7.99$0.50/oz
2 tablespoon granulated sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 10 Pound
$14.99$1.50/lb
1 ½ cups heavy cream
Essential Everyday Heavy Whipping Cream
Essential Everyday Heavy Whipping Cream, 16 Ounce
$3.99$0.25/oz
2 tablespoons powdered sugar
Our Family Powdered Sugar
Our Family Powdered Sugar, 2 Pound
$3.39$1.70/lb
1 tablespoon key lime juice
Fresh Gourmet Lime Juice
Fresh Gourmet Lime Juice, 4.5 Ounce
$1.99$0.44/oz
2 tablespoons L&B Lemon Curd, plus more for garnish
L&B Lemon Curd
L&B Lemon Curd, 10 Ounce
$5.99$0.60/oz
1 teaspoon key lime zest
Not Available
1 teaspoon vanilla
L&B Organic Pure Vanilla Extract
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
½ cup Greek yogurt
Fage Total Plain Whole Milk Greek Yogurt
Fage Total Plain Whole Milk Greek Yogurt, 5.3 Ounce
$1.99$0.38/oz
1 Key lime, sliced, for garnish
Not Available

Directions

  1. 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.
  2. 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.
  3. In a small bowl, whisk together the lime juice and lemon curd.
  4. In the bowl of a stand mixer fitted with a whisk attachment, beat the cream and powdered sugar on high until stiff peaks form.
  5. Set the mixer on low and whisk the citrus mixture into the whipped cream.
  6. Add the lime zest to cream and, with the mixer set on low, whisk until just incorporated.
  7. Remove the bowl from the stand mixer and fold in the vanilla, Greek yogurt and ¾ of the chilled strawberry sauce.
  8. Line a glass dish measuring 4×8 inches with plastic wrap, leaving an overhang of 4 inches on all sides.
  9. 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.
  10. 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.
  11. 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.