Strawberry Rosewater Semifreddo Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Whip cream: Using clean beaters, whip the cream until stiff peaks form.
- 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.
- 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.
- 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
