Strawberry Semifreddo

1. 1 Strawberriespack 400 g ≈ $3.50 60 g
2. 2 Powdered sugar 15 g
3. 3 Lemon≈ $4.70 per kg 5 g
4. 4 Heavy cream 33%pack 250 ml ≈ $2.20 60 ml
5. 5 Plain yogurtpack 300 g ≈ $2.19 30 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Finely chop a third of the strawberries¹, add 3 g powdered sugar and a splash of lemon³ juice, bring to a boil, and simmer for 3 minutes. Cool to room temperature.

2. Whip 33% cold heavy⁴ cream with the remaining powdered sugar until stiff peaks form, then fold in the yogurt gently.

3. Fold the cooled strawberry¹ mixture into the cream, mixing lightly with a spatula.

4. Line a loaf pan with plastic wrap, fill with the mixture, and freeze for 5–7 hours until firm.

5. Blend the remaining strawberries¹ (reserving a few for garnish), cook for 2 minutes, then cool.

6. Remove the semifreddo from the pan, slice into portions, drizzle with sauce, and top with whole strawberries¹.