I used to say my students to never crusade making classic desserts “healthier,” since your guests volition ever compare it to the unhealthy, in addition to undoubtedly far superior master copy version.
And even thence that’s precisely what I’ve done amongst this strawberry semifreddo, although, inwards fairness, that happened accidentally piece I was trying to brand the recipe easier.
However, the cost nosotros pay for those skipped steps, in addition to the modest total of sugar, is a less smoothen in addition to creamy texture. An extra rich, classically made semifreddo tin sack endure quite like to H2O ice cream, whereas this volition endure much firmer when frozen. That’s why y’all actually gain request to permit these warm upward for at to the lowest degree 10 or fifteen minutes earlier serving.
- 1 pound fresh strawberries, rinsed in addition to hulled
- 1/2 loving cup white sugar
- 3/4 loving cup plainly Greek yogurt
- zest from 1 lemon
- 2 teaspoon fresh lemon juice
- 1/8 teaspoon vanilla extract
- 1 teaspoon aged balsamic vinegar, optional
- 1 3/4 cups mutual frigidity heavy cream, whipped to soft peaks
- 1 1/2 cups cookie crumbs
- 3 tablespoons melted butter
- 1 1/2 loving cup diced or sliced strawberries
- 2 or iii tablespoons white sugar, or every bit needed