Strawberry Semifreddo

Share this article:

This no-bake, partially frozen dessert borrows half of its texture from frozen mousse and the other half from gelato. Richly infused with finely-chopped basil and a puree of fresh strawberries, this is a simple and decadent make-ahead dinner party dessert.


  • 350g strawberries, hulled
  • ¼ tsp ground cardamom
  • 2 eggs, separated, plus one yolk
  • 145g caster sugar
  • 200ml whipping cream
  • 150g Greek style yogurt
  • 4 tbsp clear honey
  • ½ small bunch of basil, leaves picked


  • Place the strawberries and ground cardamom into the beaker of your Triblade System Pro hand blender and puree until smooth and set aside.
  • Add the yogurt, honey and basil to the chopper bowl of the Triblade System Pro hand blender and pulse until the basil is finely chopped through the yogurt mixture. Refrigerate until required.
  • Change the attachment on your hand blender to the balloon whisk.
  • Place the egg whites in a large mixing bowl and whisk to soft peaks. Slowly, still whisking, add half the sugar, a little at a time, until you have a stiff meringue-like mixture. Set aside.
  • Using the hand blender, fitted with the same balloon whisk attachment (there is no need to clean it), whisk the yolks and remaining sugar until the sugar is dissolved and the mixture is pale and fluffy, leaving thick trails in the bowl.
  • Pour the cream into the clean beaker of the hand blender and whip to soft peaks.
  • Pass the strawberry puree through a fine sieve into the bowl with the egg yolk mixture and combine. Fold in a quarter of the egg whites, then add the whole mixture to the egg white bowl and carefully fold together. Add the whipped cream and gently fold in.
  • Pour into a cling film lined loaf tin and swirl through the basil yogurt.
  • Freeze for 4 hours, or until solid.
  • Turn out, remove the cling film and slice to serve.


Share this article:




Natural Healing with Nasi Ulam

When Mandy Leong’s colourful platter of nasi ulam is placed in front of you, it’s hard not feel a little brighter. The popular Malay dish features steamed rice mixed with herbs and surrounded by an array of side dishes. But Leong’s platter, appropriately called “Rainbow Healing Nasi Ulam”, takes nasi ulam to another level, featuring more than 10 herbs and aromatic flowers that create a kaleidoscope of colours. On top of that, customers are served a range of delicious side dishes. Leong is …

Taiwanese Yam and Sweet Potato Ball Dessert

Taiwan’s Shilin Night Market inspired pop up is coming to Singapore on 19th – 21st April! Everyone loves Taiwan street food. From their famous chicken cutlet, to stinky tofu, to braised pork rice, these alone can make one salivate just by even thinking about it! Today, we got our hands on the famous Taiwanese Yam and Sweet Potato Ball recipe, shared by none other than Share Food’s founder – Pei Wen! She’s the hands behind 250 over recipes and today …

Why Your Kitchen Needs a Dutch Oven

A note from your grandmother found in the kitchen… What’s that there? A Crock-Pot? Do I, your dear old gran, see an electric slow cooker in your kitchen? Posh! Back in my day, we didn’t need fancy gizmos to make a stew, pot roast or broccoli casserole. We did it the old fashioned way: A Dutch oven! Eh? You don’t have a Dutch oven? Of course, you do! I gave you one on your wedding day, and you left it …