If you are still trying to find the best dessert to cap off your upcoming summer lunch or dinner party, we’re sure this strawberry and pomegranate semifreddo recipe will end your search. It’s sweet, tangy, and cold—the perfect treat to beat the heat! No, it’s not complicated to make at all. And the best part is, you can do it ahead of time even without an ice cream maker.
Semifreddo literally means half frozen and is a type of frozen dessert from Italy. It looks like ice cream but it tastes more like frozen mousse. The secret to its light texture is the incorporation of air into the mixture. But unlike ice cream where air is added through churning, semifreddo is a no-churn dessert. Air is mixed into semifreddo by having all of its ingredients whipped then folded together.
Its three main components are cream, egg custard or zabaglione, and meringue, all of which are whipped to produce the air needed to make your semifreddo light and airy. This semifreddo recipe serves 8 to 10 and needs about 4 to 6 hours of freezing time. Strawberry pulp and pomegranate seeds are used for flavouring, but you can always experiment and try other fruits in season. Or better yet, add crunch to this smooth, heavenly dessert by baking a batch of your chocolate chip cookies then place a scoop of your semifreddo on top of each. Cookies and this frozen treat make a great match after all!
- Digital weighing scale
- Measuring cups and measuring spoons
- Blender or food processor (to turn strawberries to a pulp)
- Chef’s knife
- Chopping board
- Heatproof mixing bowls (made of glass, stoneware, or stainless steel)
- Hand mixer
- Casserole or saucepan (bowl should fit on top of your chosen pot)
- Silicone spatula
- 32cm Le Creuset Stoneware Heritage Rectangular Dish (or loaf pans lined with plastic wrap)
- Offset spatula
- Plastic wrap
- 240g (1 cup) cold cream, whipped
- 4 free-range eggs, separated and at room temperature
- 99g (½ cup) granulated sugar
- 15g (1 tbsp) vanilla paste (also equivalent to 15ml vanilla extract or 1 whole vanilla bean)
- 3g (½ tsp) cream of tartar
- 100g strawberries, blitzed to a pulp
- 100g pomegranate rubies
- Using a hand mixer, whip your cold cream to medium peaks. Cover the top of your bowl with plastic wrap then set it aside in the fridge.
- To make the zabaglione, place four egg yolks, ¼ cup of sugar, and vanilla paste in a heatproof bowl and beat until pale and thick using a hand mixer.
- Place the bowl over a casserole or saucepan of simmering water and beat it with a hand mixer until the mixture is thick and doubles in volume. Make sure the bottom of your bowl is not touching the hot water.
- While beating, scrape your bowl from time to time with a silicone spatula so the egg mixture on the side of your bowl will not over cook. Set it aside to cool.
- In a separate bowl, make your meringue by beating the egg whites with the cream of tartar, adding the remaining sugar gradually into the mixture until stiff peaks form.
- Combine your zabaglione and meringue together. Fold both components gently to prevent deflating the incorporated air and to keep your semifreddo light.
- Fold the whipped cream with both egg mixtures, making sure everything is well mixed together. Pour your mixture in a 32cm Le Creuset Stoneware Heritage Rectangular Dish then gently mix in the strawberry pulp and pomegranate rubies. Alternatively, you can use loaf pans lined with plastic wrap to store your mixture in the freezer. Use an offset spatula to even out the top.
- Freeze your semifreddo for about 4 to 6 hours until set.
This recipe was adapted from Le Creuset.