Strawberry semifreddo recipe

Ingredients

• 18 oz (500 g) fresh or frozen strawberries
• 2 fl oz (50 ml) water
• 7 oz (200 g) sugar
• 1 portion semifreddo (basic recipe above)
• 300 ml (10 fl oz) thick Greek yogurt (to replace 200 ml/7 fl oz of the double cream)

1. Slice the strawberries if using fresh then simmer with water and sugar to make a loose compote, around 30 minutes.
2. Cool the compote well in the refrigerator.
3. Make the semifreddo according to the basic recipe, but replace 200 ml/7 fl oz of the cream with 300 ml/10 fl oz of Greek yogurt. Whip the cream until fluffy and fold it together with the yogurt.
4. Mix the compote into the semifreddo mixture.
5. Pour the mixture into a freezer-safe dish, bowl or plastic box and freeze it for 3–4 hours until it is half-frozen (soft in the middle).