Strawberry and Elderflower Semifreddo

Serves 8

Preparation: 20 minutes

Freeze Overnight

Defrost for about 20 minutes before serving

This is a Guest Recipe courtesy of BBC Good Food and is described as "an impressive alfresco pudding".

June is a wonderful month for soft fruits and strawberries very much come to mind for mouthwatering and individual ideas when entertaining.

Ingredients

• 500g strawberries, hulled and quartered
• 50g caster sugar, plus 2 tablespoons
• 6 tablespoons elderflower cordial
• 300ml double cram
• 300 ml full fat Greek Yogurt

AND THIS IS WHAT YOU DO.....

1. Line a one litre loaf tin with cling film.
   
   
2. In a saucepan, cook 300g strawberries with sugar and 4 tablespoons of elderflower cordial for eight minutes.   Leave to cool.
   
   
3. Whisk cream to soft peaks, then fold in yogurt.   Gently fold strawberries through the cream and yogurt mixture to create a ripple effect.
   
   
4. Tip into lined tin and gently even out with the back of a spoon.
   
   
5. Cover with cling film and freeze overnight.
   
   
6. To serve, remove from freezer, turn out onto serving plate and peel off the cling film and defrost for about 20 minutes.
   
   
7. Meanwhile, mix the rest of the strawberries with remaining elderflower cordial, sprinkle over two tablespoons sugar and pile onto semifreddo.
   
   
8. If you are entertaining, you could add edible flowers like pansies or nasturtiums.