Strawberry semifreddo is a fresh, light and irresistible dessert—perfect for spring and summer. Ricotta adds a delicate creaminess, while strawberries, blended and turned into a quick sauce, provide a naturally intense flavor. It’s a simple yet elegant dessert that impresses with just a few wholesome ingredients.
Vegetarian
Gluten-free
Vegetarian
Strawberry Semifreddo
A fresh and creamy dessert made with ricotta and strawberries, perfect for summer. Easy to make and absolutely delicious.
Ingredients
- Ricotta cheese 250 g
- Strawberries 250 g (for the semifreddo)
- Juice of 1/2 lemon
- Powdered sugar 90 g
- Strawberries 150 g (for the sauce)
- Sugar 50 g
- Juice of 1/2 lemon
Tools
- Silicone molds
- Bowl
- Blender
- Small pot
- Spoon
Instructions
- Mix ricotta and powdered sugar until creamy.
- Blend the strawberries and add them to the ricotta, mixing well.
- Pour the mixture into silicone molds and freeze for 3–4 hours.
- Prepare the sauce: chop the strawberries, add sugar and lemon juice, and cook until slightly thickened.
- Unmold the semifreddo and decorate with the strawberry sauce.
- Garnish with fresh strawberries.
Nutritional values (per serving)
Calories
162 kcal
162 kcal
Fat
4.8 g
4.8 g
Carbohydrates
27 g
27 g
Protein
4.6 g
4.6 g
Sugar
25 g
25 g
Fiber
1.1 g
1.1 g
Sodium
34 mg
34 mg
This post is also available in: Italiano (Italian)
