Roasted strawberry & basil semifreddo
Waitrose and Partners

Roasted strawberry & basil semifreddo

A delightfully light and refreshing dessert that's perfect for summer. A winning combination of strawberry and basil brings a sophisticed flavour palate to a traditionally Italian dessert. Perfect alternative to a birthday cake!

    Vegetarian
  • Serves8
  • CourseCake
  • Prepare30 mins
  • Cook30 mins
  • Total time1 hr
  • Pluscooling and freezing

Ingredients

  • 400g strawberries, hulled and halved (quartered, if large), plus extra to decorate
  • 125g caster sugar
  • ½ lemon, juice
  • 300ml double cream
  • 3 large eggs, separated
  • 2 sprigs basil, leaves picked

Method

  1. Preheat the oven to 190˚C, gas mark 5. Toss the strawberries with 50g caster sugar and the lemon juice. Arrange snugly in a roasting tin and roast for 25-30 minutes, until the strawberries are lightly coloured. Let them cool a little, then scrape into a mixing bowl and leave to cool completely.

  2. When the strawberries are cool, line a 900g loaf tin with cling film (with some overhang). Put the cream, egg yolks and egg whites in 3 separate mixing bowls. Use electric beaters to beat the cream until peaks form. Add the remaining 75g sugar to the egg yolks and whisk until pale and creamy. Clean the beaters, then add a pinch of salt to the egg whites and whisk until soft peaks form. Using a large metal spoon, fold the cream into the egg yolks until smooth, then spoon the egg whites into the mixture and gently fold in.

  3. Finely chop 2⁄3 of the basil and fold into the mixture. Spoon ½ the mixture into the loaf tin and scatter over 1/2 the roasted strawberries. Repeat with the remaining mixture and strawberries. Cover with the overhanging cling film and put the tin in the freezer for at least 6 hours, until frozen solid. When ready to serve, leave the semifreddo at room temperature for 15 minutes to soften slightly before serving, then turn out. Decorate with the extra strawberries and remaining basil leaves; serve in slices.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,251kJ/ 301kcals

Fat

22g

Saturated Fat

13g

Carbohydrates

19g

Sugars

19g

Fibre

2.3g

Protein

3.8g

Salt

0.1g