Ingredients
450 g fresh strawberries
120 g white sugar
180 ml full-fat Greek yogurt
zest of 1 lemon
2 tsp fresh lemon juice
1.25 ml vanilla extract
5 ml aged balsamic vinegar
1 pinch salt
420 ml cold heavy cream
6 shortbread cookies
45 g melted butter
350 g diced fresh strawberries
30 g white sugar
Directions
Step 1
Prepare 10 ramekins by lining them with plastic wrap and placing them on a baking sheet.
Step 2
Using a knife, hull the strawberries. In a food processor, combine the hulled strawberries, sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, and balsamic vinegar. Add a pinch of salt and pulse until smooth.
Step 3
In a bowl, whisk the heavy cream until soft peaks form. Gently fold the strawberry puree into the whipped cream until well combined. Fill the ramekins with the mixture, leaving a small gap at the top. Tap the baking sheet on the counter to settle the mixture. Cover the ramekins with plastic wrap and freeze until mostly firm, about 1 hour and 30 minutes.
Step 4
Place the shortbread cookies in a resealable plastic bag and crush them with a rolling pin to make crumbs. Mix the crumbs with melted butter. Divide the cookie crumb mixture among the ramekins, smooth it out with the back of a spoon, and freeze until completely frozen, about 2 hours.
Step 5
In a bowl, toss the diced strawberries with sugar and let them rest at room temperature until a syrup forms, about 1 hour.
Step 6
To serve, warm each ramekin in your hands to help unmold the semifreddo. Invert onto a plate and top with the strawberries in syrup. Thaw for 10 to 15 minutes before serving.