Strawberry semifreddo with Perle all’Aceto Balsamico Di Modena IGP NeroModena - Tasto

Ingredients: 
300 grams of strawberries
2 tablespoons of caster sugar
100 grams of icing sugar
250 ml liquid cream
150 grams of Greek yoghurt
Perle all’Aceto Balsamico Di Modena IGP NeroModena - Tasto

Fry the diced strawberries with the caster sugar.
Whip the cold cream from the fridge with the icing sugar, gently add the Greek yoghurt and the (cold) strawberry compote.
Prepare some ramekins lined with foil, fill them to the brim, tapping lightly to release any air bubbles. Place in the freezer.
When it is time to serve, invert onto a small plate, remove the foil, decorate with strawberry compote or fresh strawberries and add the Perle all'Aceto Balsamico Di Modena IGP NeroModena - Tasto.