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Strawberry Matcha Semifreddo Recipe

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4.2 from 15 reviews

  • Author: Leila
  • Total Time: 8 hours 40 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Strawberry Matcha Semifreddo is a creamy, refreshing frozen dessert that beautifully combines the bright, fresh flavors of strawberries with earthy matcha green tea. Lightly sweetened and whipped to a fluffy texture, it's perfect for a make-ahead treat that impresses with both its elegant flavor profile and vibrant color.

Ingredients

Strawberry Puree

  • 1.5 lbs strawberries (stemmed and cut in half)
  • 1 cup sugar (divided into thirds)

Matcha Whip

  • 1 tbsp culinary grade matcha powder
  • 3 egg whites

Whipped Cream

  • 1 cup heavy cream (cold)
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare Strawberry Puree: Add the strawberries and 1/3 cup of sugar to a medium saucepan over medium heat. Cover and cook about 3 minutes until the strawberries begin to release their juices. Remove the lid and continue to cook for another 4-5 minutes until the strawberries are very soft.
  2. Cool and Blend: Let the strawberry mixture cool completely, then transfer to a blender and puree until smooth. Strain the puree through a nut milk bag or fine mesh sieve to remove seeds for a silky texture.
  3. Reserve Puree: Set aside 1 cup of the smooth strawberry puree to serve alongside the semifreddo later. The remaining puree will be used in the semifreddo mixture.
  4. Make Matcha Whip: In a clean mixer bowl, beat the egg whites until they turn white and begin to stiffen. Slowly add another 1/3 cup of sugar and continue whipping to stiff peaks. Then, add the matcha powder and gently mix in until incorporated. Clean the mixer bowl before the next step.
  5. Whip Cream: In a separate bowl, whip the cold heavy cream. When it starts to stiffen, add the remaining 1/3 cup sugar and vanilla extract, then whip to stiff peaks.
  6. Combine Whipped Cream and Matcha Mousse: Fold the whipped cream into the matcha and egg white mixture carefully in thirds until fully combined, preserving the light and airy texture.
  7. Fold in Strawberry Puree: Gently fold in all but the reserved 1 cup of strawberry puree, taking care not to overmix so the flavors remain distinct and the texture stays fluffy.
  8. Freeze Semifreddo: Transfer the semifreddo mixture into a 9x13 inch or similar-sized glass baking dish, or a 1/4 sheet pan. Cover with plastic wrap and refrigerate for at least 8 hours or until firm.
  9. Serve: Scoop portions of semifreddo onto plates or bowls and drizzle with the reserved strawberry puree for a beautiful, fresh accompaniment.

Notes

  • Ensure the egg whites are whipped to stiff peaks to provide the semifreddo with a light, airy texture.
  • Straining the strawberry puree removes seeds ensuring a smooth final dessert.
  • Do not overmix when folding in strawberry puree to maintain texture and visual appeal.
  • This semifreddo can be made up to 2 days in advance and stored covered in the freezer.
  • For best results, use culinary grade matcha powder for a vibrant green color and balanced flavor.
  • Prep Time: 40 minutes
  • Cook Time: 8 hours (chilling time)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Japanese Fusion

Find it online: https://recipesbyleila.com/strawberry-matcha-semifreddo-recipe/