250 g strawberries
250 g sweetened vegetable cream
250 g plain yogurt
80 g granulated sugar
8 g isinglass
For the base:
250 g Gentilini Piaceri without added sugar
100 g butter
Time for preparation:
Approx.. 1 hour + cooling time
Prepare the biscuit base by chopping biscuits with a mixer. Add melted butter. Cover your opening mould with biscuits, compact until the biscuits mixture is uniform.
Refrigerate for at least 30 minutes. At this point proceed with the preparation of the semifreddo. Take the isinglass and place it in a bowl with a little water for 10 minutes. Wash and cut the strawberries into small pieces and with the help of a mixer, reduce them into puree. Add sugar and mix again.
In a saucepan put a little cream (about 40 g), heat it over low heat and add the well squeezed isinglass, making it melt. Remove the pan from heat and add the strawberries puree.
Blend the mixture evenly and transfer everything into a boule then pour the yogurt. Mix gently. Whip the remaining cream then add it to the strawberries cream. Evenly spread the cream then pour it on the basis of biscuits. Put the cake in the freezer for at least three hours so it will be easier to remove it. Decorate with strawberries and cream tufts. Our Strawberry and yogurt semifreddo cake is ready to be enjoyed.