Strawberry and yoghurt semifreddo cake in the Thermomix
Total time4 h 35 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 4 h 25 min · Cooking: 10 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings12
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 4 h 35 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 4 h 25 min · Cooking: 10 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Nut-free and 5 more Indicative dietary requirements
View full classification 18 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dessert
Dessert
More than 2 hours
Method
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Soak the gelatine in cold water and drain. With the bowl and butterfly whisk cold, whip the cream at speed 3.5, watching until firm; reserve in the fridge.
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Remove the butterfly whisk. Put the trimmed strawberries, sugar and lemon juice in the bowl. Blend for 10 seconds at speed 5 and cook for 10 minutes at 100°C, speed 3. Let cool to 60°C, add the drained gelatine and mix for 20 seconds at speed 3.
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Reserve 100 g of this sauce for the top. Let the remainder cool without setting. Stir in the natural yoghurt, then gently fold into the whipped cream in a mixing bowl.
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Line the base of a 22 cm springform tin with the sponge fingers. Pour in the mousse, smooth and drizzle with the reserved sauce. Refrigerate for at least 4 hours until firm, then remove from the tin.
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