Strawberry Rosewater Semifreddo Recipe

Introduction

Strawberry Rosewater Semifreddo is a light, dreamy frozen dessert that combines the sweetness of ripe strawberries with a floral hint of rosewater. It’s perfect for a refreshing summer treat or an elegant finale to any meal.

Ingredients

• 1.5 lbs strawberries, hulled and roughly chopped
• 2 tsp rosewater
• 3/4 cup sugar, divided
• Pinch of salt
• 3 egg whites
• 1/2 tsp vanilla extract
• 1 cup whipping cream

Instructions

1. Step 1: Place strawberries, rosewater, and 1/4 cup of sugar in a small saucepan. Cook over medium heat for 15 minutes, stirring occasionally, until the strawberries release their juices and start to break down. Remove from heat and let cool slightly.
2. Step 2: Blend the cooked strawberries until completely smooth. Reserve 3/4 cup of this puree to serve alongside the semifreddo later.
3. Step 3: Prepare a loaf pan (9″ x 5″) or a similarly sized vessel by lightly oiling it or spraying with non-stick spray. Line the pan with plastic wrap, leaving generous overhang on all sides for easy removal later.
4. Step 4: In a heatproof medium bowl, whisk together egg whites, 1/2 cup sugar, and a pinch of salt. Set the bowl over a saucepan of simmering water (making sure the bowl doesn’t touch the water). Whisk continuously until the sugar dissolves and the egg whites feel warm to the touch, being careful not to scramble the eggs.
5. Step 5: Remove the bowl from heat and stir in vanilla extract. Using an electric mixer, beat the egg whites on high speed for about 10 minutes until stiff, glossy peaks form. Set aside.
6. Step 6: In a clean mixing bowl, beat the whipping cream with an electric mixer until stiff peaks form.
7. Step 7: Gently fold half of the whipped cream into the egg white mixture to lighten it. Then, mix in the strawberry puree. Finally, fold in the remaining whipped cream gently, keeping large streaks and a light texture.
8. Step 8: Transfer the semifreddo mixture to the prepared pan, smoothing the top. Cover with plastic wrap and freeze for at least 6 hours or overnight until firm.
9. Step 9: To serve, lift the semifreddo from the pan using the plastic wrap handles, slice, and serve with the reserved strawberry puree on the side.

Tips & Variations

• For a nutty variation, sprinkle toasted pistachios or almonds on top before serving.
• If rosewater is not available, substitute with a teaspoon of orange blossom water or omit for a pure strawberry flavor.
• Ensure egg whites are beaten to stiff peaks to achieve a light, airy texture in the semifreddo.
• Using fresh, ripe strawberries will greatly enhance the flavor and sweetness of the dessert.

Storage

Store semifreddo covered in the freezer for up to 3 days for best texture and flavor. To serve, let it sit at room temperature for 5–10 minutes to soften slightly before slicing. Avoid refreezing once thawed to maintain quality.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this semifreddo without raw eggs?

The recipe involves gently heating the egg whites over simmering water to slightly cook them, reducing risk. However, if you’re concerned about using raw eggs, you can use pasteurized egg whites or an egg substitute designed for freezing desserts.

What is semifreddo and how is it different from ice cream?

Semifreddo is an Italian frozen dessert that is lighter and airier than traditional ice cream. It combines whipped cream and egg whites, giving it a mousse-like texture that doesn’t require churning.

Strawberry Rosewater Semifreddo Recipe

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★★★★★

4.7 from 145 reviews

This Strawberry Rosewater Semifreddo is a luscious, semi-frozen Italian dessert that combines the bright, fresh flavor of cooked strawberries with fragrant rosewater. It features a light and airy texture from whipped egg whites and cream, making it a perfect refreshing treat for warm days or elegant dinner parties.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 6 hours 35 minutes (including freezing)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Freezing
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Strawberry Mixture

• 1.5 lbs strawberries, hulled and roughly chopped
• 2 tsp rosewater
• 3/4 cup sugar, divided
• Pinch of salt

Egg Whites Mixture

• 3 egg whites
• 1/2 cup sugar
• Pinch of salt
• 1/2 tsp vanilla extract

Whipped Cream

• 1 cup whipping cream

Instructions

1. Cook and purée strawberries: Place strawberries, rosewater, and 1/4 cup of sugar in a small saucepan. Cook over medium heat for 15 minutes until strawberries release their juices and start to break down. Let the mixture cool slightly, then blend until completely smooth. Reserve 3/4 cup of the purée for serving.
2. Prepare the loaf pan: Spray a 9″ x 5″ loaf pan or similar vessel with non-stick spray or lightly oil it. Line the pan with plastic wrap leaving plenty of overhang on all sides for easy removal later.
3. Make the egg white mixture: In a heatproof medium bowl, whisk egg whites, 1/2 cup sugar, and a pinch of salt together. Place the bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Whisk continuously until the sugar dissolves and the egg whites are warm to the touch without cooking them. Remove from heat and stir in vanilla extract.
4. Whip egg whites: Using an electric mixer, beat the warm egg white mixture on high for about 10 minutes until stiff, glossy peaks form. Set aside.
5. Whip cream: Using clean beaters, whip the cream until stiff peaks form.
6. Fold ingredients together: Gently fold half of the whipped cream into the beaten egg whites. Next, mix in the strawberry purée. Finally, fold in the remaining whipped cream gently to keep thick streaks and light texture.
7. Freeze the semifreddo: Pour the mixture into the prepared loaf pan. Cover with the overhanging plastic wrap and freeze for at least 6 hours or overnight until firm.
8. Serve: Remove semifreddo from the pan using the plastic wrap overhang, slice, and serve with reserved strawberry purée on the side.

Notes

• Ensure the egg whites are gently warmed and not hot to avoid scrambling.
• Folding gently preserves the airy texture of the semifreddo.
• Rosewater adds a subtle floral note; adjust quantity to taste.
• This dessert benefits from preparation a day ahead to allow freezing time.
• Use fresh, ripe strawberries for best flavor.

Keywords: strawberry semifreddo, rosewater dessert, Italian frozen dessert, spring dessert, light frozen treat, no-bake semifreddo