You guys, I’m really good at procrastinating. I’ll put things off for weeks or months (or years) at a time and chalk it up to all sorts of reasons. I made recipes years ago that I swore would be posted to this site and have never made it up here. This recipe is only a couple months old, so maybe I’m improving slightly (?).
I would like to think that my procrastinating ways are getting better with each year that I’m on this planet, but then I remember it’s been 4 weeks and I still haven’t called the insurance company like I need to so clearly I’m back at square one. But if square one involves roasted strawberries I’ll sit there for the next 10 years, pile those strawberries in my mouth, and call myself a satisfied procrastinator. Lets talk about strawberries. Oregon has the best strawberries, hands down, no argument. If you can get fresh Oregon strawberries eat as many as your tummy will allow, and then start this recipe. We’ll start by tossing fresh strawberries with balsamic vinegar, olive oil, maple syrup, and sea salt. Strawberries go to the oven to get roasted until tender, sweet, and tangy.
Heavy cream gets whipped and greek yogurt and sweetened condensed milk are stirred in. That’s it… so simple!
Now we assemble. You’ll need a loaf pan, semifreddo base, roast strawberries and pistachios, plus a spoon for swirling. Top your first layer of semifreddo with strawberries and pistachios. Admire their beauty and then swirl together. Keep layering until the loaf pan is full. Cover up with plastic wrap and freeze for at least 4 hours. Now it’s time to scoop (or slice!). This is a low work/high reward type of recipe. Super easy to make and incredibly delicious to eat. The semifreddo is actually kind of light, but super creamy, and the pockets of roasted strawberry give a delightful pop to each bite.
Lets make this semifreddo and procrastinate on the rest of life. Because, why not?
Balsamic Roasted Strawberry Semifreddo with Pistachios
2 cups Heavy Whipping Cream
Pinch of Salt
2/3 cup Sweetened Condensed Milk
1/2 cup Plain Whole-Milk Greek Yogurt
1 recipe Balsamic Roasted Strawberries (recipe below)
1/2 cup Pistachios
In the bowl of an electric mixer fitted with a whisk attachment, whip heavy cream and salt until cream holds a medium stiff peak. Stir in sweetened condensed milk and greek yogurt until combined. Place your first layer of semifreddo base in a loaf pan. Top with cooled, roasted strawberries and pistachios and swirl into semifreddo base. Continue to layer and swirl until the loaf pan is full. Top the semifreddo with plastic wrap and place in freezer at least 4 hours and up to 3 days. Scoop or slice semifreddo, top with pistachios and enjoy!
Balsamic Roasted Strawberries
1 lb strawberries, hulled and cut in half
4 Tbsp Maple Syrup
2 Tbsp Balsamic Vinegar
2 Tbsp Olive Oil
1/2 tsp Sea Salt
Preheat oven to 350 degrees. Place strawberries is glass baking disk or baking a sheet lined with parchment paper. Whisk together maple syrup, balsamic vinegar, olive oil, and sea salt. Pour balsamic mixture over strawberries and toss to coat. Roast strawberries for 40-45 minutes. Let cool completely.