Name: Strawberry and elderflower semifreddo
Total time: 2700 s
Yield: 8
Ingredients: 500 gram strawberry; 150 millilitre elderflower cordial; 80 gram golden caster sugar; 3 egg; 300 millilitre double cream; 1 lemon

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.

Strawberry and elderflower semifreddo

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