Strawberry Semifreddo
I savored the sweetest strawberries with chilled cream and a strawberry syrup drizzle at a trattoria in Rome’s Trastevere neighborhood. And lucky for me, it turned out that I had scored that season’s last supply of the tiny fruits, called fragoli de bosco, meaning wild strawberries. When I got back home, that fortunate strawberry coup inspired me to make semifreddo, the Italian whipped cream and semi-frozen custard I had learned to make in Bologna from my friend Raffa. You can prepare it in individual cups or a traditional loaf pan. Either way, it makes a refreshing summer treat.
Ingredients
Serves 6
Strawberry Semifreddo:
1⁄2 cup plus 2 tablespoons sugar
2 large egg yolks
8 ounces crème fraîche
8 ounces heavy cream
Grated zest and juice of 1 lemon
1 pound ripe strawberries, stemmed and chopped (about 2 cups chopped)
Line a loaf pan with parchment paper, allowing it to drape over sides.
Process
In a small bowl, whisk together the 1⁄2 cup sugar and the egg yolks until they are pale yellow and smooth, about 5 minutes. In the bowl of a stand mixer with the whisk attachment, beat the crème fraîche until soft peaks form, about 2 minutes. Add the yolk mixture and beat until combined. Add the cream and beat until stiff peaks form, 2 to 3 minutes. Fold in the lemon zest and juice and 1 cup of the chopped strawberries. Transfer to the loaf pan, smooth the top, and cover with plastic wrap. Freeze at least 4 hours.
Meanwhile, in a small saucepan over medium-high heat, simmer the remaining chopped strawberries with the remaining 2 tablespoons sugar for 10 minutes, until the sugar is dissolved and the mixture has thickened slightly. Remove from the heat and cool completely.
To serve, dip the bottom half of the frozen loaf pan in a bowl of warm water for 30 seconds. Invert the pan over a platter and remove the pan and parchment paper. Slice the semifreddo into 1-inch slices and serve with the strawberry sauce.
