TODAY’S RECIPE: Strawberry and elderflower semifreddo

IMPRESSIVE alfresco pudding. Serves: 8. Ingredients

500g strawberries, hulled and quartered

50g caster sugar, plus 2 tbsp

6 tbsp elderflower cordial

300 ml double cream

300 ml full-fat Greek yoghurt

Method

1 Line a one-litre loaf tin with cling film. In a saucepan, cook 300g strawberries with sugar and 4tbsp of elderflower cordial for eight minutes. Leave to cool. 2 Whisk cream to soft peaks, then fold in yoghurt. Gently fold strawberries through cream and yoghurt mixture to create a ripple effect. Tip into lined tin and gently even out with the back of a spoon. Cover with cling film and freeze overnight. 3 To serve, remove from freezer, turn out onto a serving plate, peel off cling film and defrost for 20 minutes. Meanwhile, mix rest of strawberries with remaining elderflower cordial, sprinkle over 2 tbsp sugar and pile onto semifreddo.

SUBSCRIBE to BBC Good Food Magazine for just £19.99 every six issues, plus receive a griddle plate and skewers set from Jean-Patrique worth £59.99 — perfect for cooking more healthily. Use link and code buysubscriptions.com/GFMAIL122