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Strawberry, White Chocolate and Almond Semifreddo

Nothing beats juicy British strawberries – choose sweet Jubilee, the queen of the crop, for this indulgent summer treat.

  • Timer Prep 320 min
  • Chart 450.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Wash and hull the strawberries. Chill the white chocolate.

Method

  1. 1 Put the almonds in a heatproof bowl and pour over enough boiling water to cover. Set aside for 3-4 minutes, then drain and leave to cool.
  2. 2 Slip the almonds out of their skins and toast until golden. Chop and set aside.
  3. 3 Reserve just under half of the strawberries.
  4. 4 Using a fork, mash the rest with half the sugar.
  5. 5 Line one 900g loaf tin per semifreddo being made with clingfilm and set aside.
  6. 6 Grate the chocolate and reserve a little in the fridge.
  7. 7 Whip the cream and remaining sugar to soft peaks.
  8. 8 Beat the crème fraîche until smooth and fold into the cream mixture with the almonds and chocolate.
  9. 9 Tip the strawberries into the cream and fold through.
  10. 10 Spoon half the mixture into the tin and smooth the top.
  11. 11 Place three-quarters of the remaining strawberries, hulled end down, in a line along the centre.
  12. 12 Spoon over the remaining mixture and smooth the top. Cover with cling-film and freeze for at least 4 hours, or until firm.
  13. 13 Transfer to the fridge one hour before serving.
  14. 14 Turn out onto a serving plate and remove the cling-film.
  15. 15 Slice the remaining strawberries and arrange on top. Scatter over the reserved chocolate, slice and serve.