Strawberry Key Lime Curd Semifreddo
Servings:*
8 servingsIngredients
- 2 cups strawberries, hulled and chopped
- 2 tablespoon granulated sugar
- 1 ½ cups heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon lime juice
- 2 tablespoons L&B Key Lime Curd, plus more for garnish
- 1 teaspoon lime zest
- 1 teaspoon vanilla
- ½ cup Greek yogurt
- 1 Key lime, sliced, for garnish
Directions
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In a small saucepan, combine the strawberries and granulated sugar and cook on low for 20 minutes, or until the strawberries begin to break down.
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Mash the strawberries with a potato masher and cook for another 20 minutes, until a chunky sauce forms. Remove the strawberry sauce from the heat, allow it to cool, and then cover it with plastic wrap and put it in the fridge to chill for 2 hours. Tip: You can do this step a day ahead.
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In a small bowl, whisk together the lime juice and lime curd.
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In the bowl of a stand mixer fitted with a whisk attachment, beat the cream and powdered sugar on high until stiff peaks form.
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Set the mixer on low and whisk the lime mixture into the whipped cream.
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Add the lime zest to cream and, with the mixer set on low, whisk until just incorporated.
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Remove the bowl from the stand mixer and fold in the vanilla, Greek yogurt and ¾ of the chilled strawberry sauce.
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Line a glass dish measuring 4×8 inches with plastic wrap, leaving an overhang of 4 inches on all sides.
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Spoon the semifreddo mixture into the pan and fold the plastic wrap over it. Put the pan in the freezer for at least 3 hours.
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Lift the frozen semifreddo onto a cutting board using the overhanging plastic to transfer it. Remove the plastic and cut the semifreddo into 8 squares.
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Serve on plates, topped with the remaining strawberries, slices of Key lime and a drizzle or dot of lime curd.