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Strawberry & elderflower semifreddo

Name: Strawberry & elderflower semifreddo
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 500g strawberries hulled and quartered; 50g caster sugar plus 2 tbsp (optional); 6 tbsp elderflower cordial; 300ml double cream; 300ml full-fat Greek yogurt

Finish your summer menu with the perfect al fresco pudding – this semifreddo is incredibly easy to make but looks so impressive

30 min total 20 min prep 10 min cook 8 313 cal

Ingredients

8 serv.

500g strawberries hulled and quartered
50g caster sugar plus 2 tbsp (optional)
6 tbsp elderflower cordial
300ml double cream
300ml full-fat Greek yogurt

Instructions

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1 Line a 1-litre loaf tin with cling film. Cook 300g of the strawberries with the 50g sugar and 4 tbsp of the elderflower cordial for 8-10 mins in a small pan over a medium heat until the strawberries have released some of their liquid and it has reduced a little. Leave to cool.
2 Whisk the double cream to soft peaks, then fold in the Greek yogurt until combined. Gently fold the cooked strawberries through the cream and yogurt mixture to create a ripple effect. Tip the mixture into the lined tin, then gently even out with the back of a spoon. Cover with cling film and freeze for at least 5 hrs or overnight. Will keep frozen for up to one month.
3 To serve, remove from the freezer, turn out onto a serving plate, peel off the cling film and defrost for 20 mins. Meanwhile, mix the rest of the strawberries with the remaining elderflower cordial, sprinkle over the 2 tbsp sugar, if using, and pile these on the semifreddo.