Strawberry and elderflower semifreddo

6 INGREDIENTS • 5 STEPS • 45MIN

Strawberry and elderflower semifreddo

Recipe

5.0

2 ratings
A lighter alternative to ice cream, this semifreddo sings with delicate summer flavours.
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A lighter alternative to ice cream, this semifreddo sings with delicate summer flavours.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

45MIN

Total time

Ingredients

Servings
8
500 g
M&S British strawberries
plus extra to serve
150 ml
M&S elderflower cordial
80 g
M&S Fairtrade golden caster sugar
3
large M&S free-range mixed size eggs
300 ml
double cream
1
M&S Remarksable Value lemon, zested

Nutrition per serving

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Calories
251kcal
Fat
14.3 g
Saturates
9.3 g
Sugars
14.2 g
Salt
26.3 mg
Love This Recipe?
Add to plan
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Strawberry and elderflower semifreddo
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Blitz half the strawberries (500 g) with the elderflower cordial (150 ml) to a smooth purée, then pass it through a sieve until smooth. Roughly chop the remaining strawberries and set aside.
step 2
Oil a 900g loaf tin and line with cling film. Tip the sugar (80 g) and eggs (3) into a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, then whisk until pale and doubled in volume. Remove from the heat and plunge the base of the bowl into a second, larger bowl filled with cold water, then keep whisking until completely cooled.
step 3
In another bowl, whip the cream (300 ml) to soft peaks using an electric whisk. Mix in half the purée, all the chopped strawberries and the lemon zest (1). Using a large metal spoon, add a spoonful of the whipped egg mixture and stir to loosen before folding in the rest.
step 4
Pour the remaining purée into the bottom of the tin. Spoon the creamy mixture over the top, cover with another layer of cling film and freeze overnight.
step 5
Once frozen, tip out and remove the cling film. Leave for 20-30 minutes at room temperature, then slice into 3cm-thick slices. Serve with extra strawberries, if you like.
step 5 Once frozen, tip out and remove the cling film. Leave for 20-30 minutes at room temperature, then slice into 3cm-thick slices. Serve with extra strawberries, if you like.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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