Semifreddo with strawberries is a lush, creamy frozen Italian dessert, brought to life with a touch of balsamic vinegar. Easy to make and a wow for all your guests.
Line an 8 x 4 inch loaf pan with plastic or use a silicone loaf pan or molds
Place the rose petals and sugar in a spice grinder or mortar and pestle and grind to a powder. Reserve 1 Tablespoon for garnish.
In a small pot add strawberries, rose sugar and lemon juice bring to a boil, squishing with a potato masher, cook 3-5 minutes stirring constantly. Place strawberry mixture in the blender, and puree until smooth. Remove to a clean bowl and let cool and then refrigerate until cold.
Meanwhile in a medium bowl whip the cream until stiff, fold in yogurt and vanilla then using a skewer, swirl in 1/2 of the cold strawberry sauce and reserve the other 1/2 for drizzling. Pour into loaf pan, cover with plastic wrap and let freeze at least 4 hours.
Meanwhile place the balsamic vinegar in a small sauce pot and simmer on medium heat until it is reduced to 1/2 cup and is thick and syrupy. Let cool.
Unmold the semifreddo and with a hot knife, slice into 1/2 inch slices. Put on plates and drizzle with the rest of the strawberry sauce, reduced balsamic vinegar and dust with the rose sugar and serve!