Strawberry & white chocolate semifreddo

1. Line a 900g loaf tin with clingfilm, allowing a 5cm overhang. Freeze until needed. 

2. Put half the white chocolate in a small heatproof bowl. Melt over a small pan of gently simmering water, stirring occasionally. Remove from the heat and allow to cool slightly. Chop the remaining chocolate into small chunks and set aside.

3. In a small bowl, gently mash the strawberries to a pulp. 

4. Put the cream, condensed milk and vanilla-bean paste in a large bowl and, using a hand-held electric beater, whisk to soft peaks (don’t overdo it; stiff peaks aren’t needed). Stir through the molten white chocolate. 

5. Using a large spoon, gently fold the chopped white chocolate, strawberry pulp and meringues into the cream mixture. Pour into the chilled loaf tin.

6. Cover the top of the semifreddo with the overhanging clingfilm and place in the freezer for 8 hours, or overnight. To remove it from the tin, take it out of the freezer 5 minutes before serving. Put a serving dish on top of the loaf tin and quickly turn the tin over, peeling off the clingfilm. 

7. Thirty minutes before serving, combine the strawberries and elderflower cordial in a bowl. 

8. Serve the semifreddo in slices, topped with the strawberry and elderflower marinade. Using a vegetable peeler, shave the extra chocolate into curls and sprinkle over the top. Serve immediately before it melts!