Semifreddo, which means half cold in Italian, is a creamy, frozen mousse-like dessert with a soft marshmallowy texture. It is a lovely, light dessert on a warm summer evening.
I have included changes to make this dessert friendly for those following the Specific Carbohydrate Diet, using yogurt instead of whipping cream. Use whichever you please. It is delicious for everyone!
- 1 lb strawberries
- 3/4 cup honey
- 3 large egg whites
- 1 tsp vanilla extract
- 1 cup chilled SCD Legal yogurt (made with ½ and ½ cream) OR 1 cup chilled whipping cream
Line a 9x5” loaf pan with plastic wrap, leaving a generous overhang on all sides.
Combine strawberries with ¼ cup honey and blend in a blender until smooth. Set aside.
Whisk egg whites with a pinch of salt until soft peaks form, add the remainder of the honey (1/2 cup) and whisk until glossy*.
If you have an iSi Whip Cream Maker**, add the yogurt or whipping cream and vanilla to it and make the whip cream. If not, with clean beaters, whip cream in a medium bowl until soft peaks form. Fold the whip cream mixture into the meringue. Fold the strawberry mixture into the whip cream/meringue mixture until just blended.
Pour the mixture into your lined loaf pan. Fold overhanging plastic wrap over the top and freeze until firm, at least 8 hours.
To serve, unwrap the semifreddo and, using the plastic, gently lift from pan. Slice into 1” thick pieces and allow to rest 5 minutes to soften slightly.
*Small children, pregnant women and those with a compromised immune system should not consume raw meringue.
**The iSi Whip Cream Maker uses carbon dioxide cartridges to whip dairy cream, yogurt or even full fat coconut milk. It is a must in my kitchen and in the SCD kitchen for sure!
This recipe was shared at Allergy Free Wednesdays!