Strawberry & elderflower semifreddo

Finish your summer menu with the perfect al fresco pudding – this semifreddo is incredibly easy to make but looks so impressive

  • Prep:20 mins
    Cook:10 mins
    plus at least 5 hrs freezing
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 313
  • fat 24g
  • saturates 15g
  • carbs 20g
  • sugars 0g
  • fibre 2g
  • protein 3g
  • salt 0.1g


  • 500g strawberries, hulled and quartered
  • 50g caster sugar, plus 2 tbsp (optional)
  • 6 tbsp elderflower cordial
  • 300ml double cream
  • 300ml full-fat Greek yogurt


  1. Line a 1-litre loaf tin with cling film. Cook 300g of the strawberries with the 50g sugar and 4 tbsp of the elderflower cordial for 8-10 mins in a small pan over a medium heat until the strawberries have released some of their liquid and it has reduced a little. Leave to cool.

  2. Whisk the double cream to soft peaks, then fold in the Greek yogurt until combined. Gently fold the cooked strawberries through the cream and yogurt mixture to create a ripple effect. Tip the mixture into the lined tin, then gently even out with the back of a spoon. Cover with cling film and freeze for at least 5 hrs or overnight. Will keep frozen for up to one month.

  3. To serve, remove from the freezer, turn out onto a serving plate, peel off the cling film and defrost for 20 mins. Meanwhile, mix the rest of the strawberries with the remaining elderflower cordial, sprinkle over the 2 tbsp sugar, if using, and pile these on the semifreddo.

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