Wild strawberry semifreddo

Ingredients

• 300 gwild strawberries
• 200 gsugar
• 250 mlmilk
• 250 mlwhipping cream, whipped
• 3egg yolks
• 2 teaspoonspotato starch
• 1/2 sachetvanillin
• 1 tablespoonrum (or another liqueur)
• 1 tablespoonlemon juice
• 6 sheetsgelatine
• to tastewhite wine

Instructions

1. 1

   Purée the berries

   Rinse the wild strawberries in white wine, drain them thoroughly and blend them, setting aside 50 g. Put the purée in a bowl, stir in the liqueur and lemon juice, and set aside.

2. 2

   Soften the gelatine

   Place the gelatine sheets in a bowl of cold water and leave them to soften for 15 minutes.

3. 3

   Whisk the yolks

   Squeeze out the softened gelatine and melt it over a very low heat in a bain-marie. Whisk the egg yolks with the sugar until the mixture is light, voluminous and foamy.

4. 4

   Cook the custard

   Transfer the yolk mixture to a saucepan and mix in the sifted potato starch, vanillin and lukewarm milk. Cook it in a bain-marie, stirring continuously and taking care not to let it boil.

5. 5

   Strain and cool

   Take the custard off the heat and stir in the melted gelatine. Mix again, pass everything through a sieve and leave it to cool.

6. 6

   Mix in the berries

   Once the custard has cooled, combine it with the strawberry purée.

7. 7

   Fold and mould

   Gently fold in the whipped cream with an upward motion. Line a pudding mould with cling film and fill it with the mixture.

8. 8

   Freeze the semifreddo

   Tap the mould gently to settle the mixture, cover it with cling film and freeze for at least 3 hours.

9. 9

   Soften before serving

   Leave the mould at room temperature for 15 minutes before serving.

10. 10

    Turn out and serve

    Invert the semifreddo onto a serving plate and remove the mould and cling film. Decorate with the reserved wild strawberries and serve in slices.

What is wild strawberry semifreddo?

Semifreddo is an Italian frozen dessert whose name means “half-cold”: it is served chilled but soft enough to slice, rather than hard like many ice creams. This version combines wild strawberries with a cooked, gelatine-set custard and whipped cream.

Wild strawberries bring a delicate, aromatic fruit flavour. The custard gives the dessert structure, while folding in whipped cream keeps the texture light.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 5g protein, 40g carbs, 17g fat.

Sugar and the berries provide most of the carbohydrates, while the whipped cream and egg yolks contribute most of the fat. Milk, yolks and cream also supply some protein. For a more balanced plate, serve a slice with extra fresh fruit rather than another rich dessert.

The fruit and its flavour

Wild strawberries: rinse them in the white wine, drain them well and blend most of them with the rum and lemon juice. Set aside 50 g before blending so you have berries for the final decoration.

Lemon and liqueur: both are stirred into the purée, not the custard. Keep the stated amounts so they complement rather than overwhelm the berries.

Making the custard

Yolks and sugar: whisk until the mixture is pale, airy and foamy before adding the other custard ingredients. This helps create a smooth base.

Gentle heat: cook the custard in a bain-marie, stirring continuously and keeping it below boiling point. The recipe uses potato starch and vanillin along with lukewarm milk.

Getting the gelatine right

Soak first: leave the sheets in cold water for 15 minutes, then squeeze them out before melting them over very low heat in a bain-marie. Melted gelatine is stirred into the custard while it is still warm.

Strain and cool: pass the custard through a sieve after adding the gelatine, then let it cool before mixing in the strawberry purée. This order helps avoid a lumpy mixture and protects the whipped cream from warm custard.

Folding and freezing

Fold gently: add the whipped cream with a light movement from the bottom of the bowl upwards, stopping once it is incorporated. This keeps the mixture airy.

Set the mould: line it with cling film before filling, then tap it gently to settle the mixture. Freeze for at least 3 hours; the recipe's 25-minute total time does not include this chilling time.

Serving and pairing

Before turning it out, leave the mould at room temperature for 15 minutes so the semifreddo loosens enough to release. Invert it onto a plate, peel away the cling film and decorate with the reserved berries.

Serve slices on their own or alongside fresh berries. A small biscuit on the side adds crunch against the creamy, soft texture.

Recipe notes & tips

• Drain the berries thoroughly after rinsing so excess liquid does not dilute the purée.
• Use lukewarm rather than hot milk when adding it to the yolk mixture.
• Keep the custard moving as it cooks in the bain-marie, and do not let it boil.
• Let the custard cool before combining it with the fruit and whipped cream.
• Line the mould carefully, leaving enough cling film overhanging to cover the top.
• Allow the full 15 minutes at room temperature before turning out the frozen dessert.

Variations

• Use other berries: replace the wild strawberries with ripe raspberries or strawberries.
• Change the liqueur: use another liqueur in place of the rum, as the recipe allows.
• Skip the alcohol: leave out the rum for a version without liqueur.
• Add berry pieces: fold a few extra chopped berries through the mixture before filling the mould.
• Serve with biscuits: add crisp biscuits on the side for a contrasting texture.

Common mistakes to avoid

• Wet berries: drain them thoroughly after rinsing so the purée is not watery.
• Boiling custard: keep the bain-marie gentle and stir continuously to avoid overheating it.
• Warm custard: let it cool before adding the strawberry purée and whipped cream.
• Rough folding: use a gentle upward motion so the whipped cream does not lose its lightness.
• Skipping the lining: cover the mould with cling film before filling to make the semifreddo easier to release.
• Turning out too soon: leave it at room temperature for 15 minutes before unmoulding.

How to store

Keep the semifreddo covered in its mould in the freezer. For the best texture, serve it after the stated 15-minute tempering time; return any leftovers to the freezer promptly.

Frequently asked questions