Dessert
Strawberry semifreddo
Half frozen is the whole idea — the beaten yolks keep it soft at freezer temperature, so it slices straight from the freezer with no waiting and no scoop that bends.
5gnet carbs
35gfat
4gprotein
350kcal
Per serving30 minServes 6
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Ingredients
For the whole dish · serves 6
- Heavy cream16 fl oz
- Strawberries11 oz
- Egg yolks6
- Powdered erythritol2½ oz
- Lemona squeeze
- Vanilla extracta teaspoon
- Sea salta pinch
Method
6 steps · 30 minutes
- Line a loaf pan with plastic wrap, overhanging on both long sides. That overhang is how it comes out.
- Crush half the strawberries with the lemon and a little of the erythritol and leave them to bleed.
- Whisk the yolks with the rest of the erythritol over a pan of simmering water until pale and thick enough to ribbon, about 5 minutes, then cool them.
- Use powdered rather than granulated. Granulated erythritol stays gritty in anything that never gets hot enough to dissolve it.
- Whip the cream to soft peaks and fold the cooled yolks through, then ripple the crushed berries in with two strokes only.
- Slice the remaining strawberries over the top, cover, and freeze six hours. Turn it out using the wrap and cut it with a hot knife.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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