This smooth and decadent Strawberry Matcha Semifreddo mixes just 6 ingredients for a creamy cold dessert made without an ice cream maker: fresh strawberries, matcha powder, eggs, sugar, vanilla extract, and heavy cream. Perfect for a hot summer day!
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, about 3 minutes. Remove the lid and cook another 4-5 minutes until they are very soft.
Let the strawberry mixture cool, then add them to a blender and puree until smooth. Then, strain through a nut milk bag or fine mesh sieve to remove the seeds.
Set aside 1 cup of the puree for serving. You will use the rest in the semifreddo.
Matcha Whip *
Add the 3 egg whites to a mixer or large bowl if using a hand mixer. When the egg whites turn white and begin to get stiff, add 1/3 cup of sugar and whip to stiff peaks. Then add 1 tbsp of matcha powder and mix to incorporate. Clean the mixer or hand mixer before moving on.
Whip 1 cup of cold heavy cream in a clean mixer bowl or medium sized bowl. When the whipped cream begins to get stiff, add 1/3 cup of sugar and vanilla. Whip to stiff peaks.
Strawberry Matcha Semifreddo
Fold the whipped cream into the matcha mousse 1/3 at a time until incorporated.
Gently (and barely) fold in all but 1 cup of the strawberry puree. (Remember, you are reserving the 1 cup for serving.) DO NOT OVER-MIX. You barely want this incorporated because it will mix more as you transfer it to the baking pan.
Transfer to either a 1/4 baking sheet, or any glass baking dish that is 9x13, 9x9, 8x8, 9x5 or similar. Cover and refrigerate for at least 8 hours.
Use an ice cream scoop and serve with the reserved strawberry sauce.
* Yes, this recipe does contain raw eggs, which is a no-no for some including those who are pregnant, have compromised immune systems, and are older or under 3 years old. So, here I've included a version that uses cooked eggs just in case: First, whisk the egg whites and sugar together in a heat-proof bowl or in the top piece of a double boiler. Then place over a pot of simmering water (or the bottom part of your double boiler) on a medium heat. Make sure the surface of the simmering water doesn't touch the bottom of the heat-proof bowl. This will cook the eggs more than you want. Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant-read thermometer, which should take about 10-11 minutes. Do not stop whisking, or the eggs may solidify. If the steam gets too hot over your hand, use an oven mitt. Carefully remove from heat and allow to cool for 10 minutes. Then, use this mix to proceed with the recipe as normal.It is important for the mixer and bowl to be clean between making the meringue and whipped cream portions of the mousse or the cream will not whip properly.If you over-mix the strawberry puree into the mousse, the mixture will still taste good but will not be pretty. Red mixed with green makes brown, and this semifreddo looks better if the red and green stay separated.If you would like extra swirls in your semifreddo, you can add a couple 1-teaspoon drops of strawberry sauce after you transfer the semifreddo to the baking dish and use a knife or wooden skewer to swirl it into the semifreddo. You will not see these swirls after you use the ice-cream scoop to serve, but they are pretty.