Summertime Strawberry Semifreddo

Strawberry Semifreddo - SCD

Semifreddo, which means half cold in Italian, is a creamy, frozen mousse-like dessert with a soft marshmallowy texture. It is a lovely, light dessert on a warm summer evening.

 I have included changes to make this dessert friendly for those following the Specific Carbohydrate Diet, using yogurt instead of whipping cream.  Use whichever you please.  It is delicious for everyone!

 

Strawberry Semifreddo

  • 1 lb strawberries
  • 3/4 cup honey
  • 3 large egg whites
  • 1 tsp vanilla extract
  • 1 cup chilled SCD Legal yogurt (made with ½ and ½ cream) OR 1 cup chilled whipping cream

Line a 9x5” loaf pan with plastic wrap, leaving a generous overhang on all sides.

Combine strawberries with ¼ cup honey and blend in a blender until smooth.  Set aside.   

Whisk egg whites with a pinch of salt until soft peaks form, add the remainder of the honey (1/2 cup) and whisk until glossy*. 

If you have an iSi Whip Cream Maker**, add the yogurt or whipping cream and vanilla to it and make the whip cream.   If not, with clean beaters, whip cream in a medium bowl until soft peaks form.  Fold the whip cream mixture into the meringue.  Fold the strawberry mixture into the whip cream/meringue mixture until just blended.

Pour the mixture into your lined loaf pan.  Fold overhanging plastic wrap over the top and freeze until firm, at least 8 hours.

To serve, unwrap the semifreddo and, using the plastic, gently lift from pan.  Slice into 1” thick pieces and allow to rest  5 minutes to soften slightly.

Enjoy!

*Small children, pregnant women and those with a compromised immune system should not consume raw meringue.

**The iSi Whip Cream Maker uses carbon dioxide cartridges to whip dairy cream, yogurt or even full fat coconut milk.  It is a must in my kitchen and in the SCD kitchen for sure!

This recipe was shared at Allergy Free Wednesdays!