Light yogurt semifreddo

Instructions

Tips

• 1 When making the yogurt parfait, you must first soak the gelatin sheets in five times their weight in cold water for about 10 minutes. Do this for both the gelatin you'll need for the parfait (60 g water) and the gelatin you'll need for the strawberry jelly (40 g water).
• 2 Place half the strawberry puree in a saucepan over the stove and heat gently. Add the sugar and glucose and stir, slowly bringing the mixture to a boil. Melt the hydrated gelatin in the microwave and add it to the strawberry puree. Top with the remaining cold puree and the lemon juice. Mix well and pour it into the bottom of a silicone mold or a mold previously lined with plastic wrap. Freeze until the jelly hardens.
• 3 Meanwhile, break the biscuits and blend them until they're finely crumbled. Transfer them to a bowl, drizzle with honey, and mix well. (If the honey is too thick, heat it in the microwave for a few seconds.) Set aside.
• 4 For the yogurt parfait, melt the previously soaked gelatin in the microwave and combine it with a small portion of warmed yogurt, flavored with lemon zest. Add the remaining yogurt and gently fold in the whipped cream, stirring with a spatula from the bottom up. Pour the resulting mixture into the mold with the strawberry jelly and freeze for about ten minutes.
• 5 Remove the mold from the freezer and make sure the semifreddo is firm enough. Pour the cookie crumbs on top, creating an even layer, and place in the freezer. It will take at least 4 hours for the yogurt semifreddo to firm up.
• 6 Remove the semifreddo from the freezer at least 10 minutes before serving. Invert it onto a serving plate so that the strawberry jelly is on top. Serve your semifreddo with strawberries, garnishing the top with chopped pistachios and fresh strawberry slices.