Strawberry–Thyme Semifreddo
Strawberry Sorbet, Thyme Anglaise, Lemon–Thyme Shortbread, Strawberry Jam, Strawberry Tuile, Pop Rocks
Pastry Chef Priscilla Treviño of Barbacana | Houston, TX
Adapted by StarChefs | October 2025 | Photo: ALexander Zeren
INGREDIENTS
Strawberry Sorbet:
Yield: 1 pint
75 grams granulated sugar
3 grams sorbet stabilizer
45 grams glucose
5 sheets gelatin, bloomed
250 grams strawberry purée
Thyme Anglaise:
Yield: 1 pint
187 grams heavy cream
113 grams whole milk
10 grams thyme
75 grams egg yolks
71 grams granulated sugar
6.5 grams milk powder
3 grams kosher salt
2 grams ice cream stabilizer
5 grams gelatin, bloomed
Lemon–Thyme Shortbread:
Yield: 960 grams
366 grams unsalted butter
166 grams granulated sugar
10 grams vanilla extract
Juice of 1 lemon
Zest of 1 lemon
407 grams all-purpose flour
4 grams kosher salt
4 sprigs thyme, roughly chopped
Strawberry powder
Strawberry Jam:
1 clamshell strawberries
150 grams granulated sugar
Strawberry Tuile:
1 clamshell strawberries, thinly sliced
100 grams granulated sugar
To Assemble and Serve:
Yield: 1 serving
Pop rocks
METHOD
For the Strawberry Sorbet:
In a small mixing bowl, combine 40 grams sugar and sorbet stabilizer. Set aside. In a saucepan over medium heat, bring 35 grams sugar, glucose, and 90 grams water to a simmer. Add sugar-stabilizier mixture, whisking until sugar is fully dissolved. Add gelatin and remove pan from heat. Strain into a nonreactive container and stir in strawberry purée. Let cool. Once cooled, transfer to an iSi canter with two charges and refrigerate.
For the Thyme Anglaise:
In a nonreactive container, combine cream, milk, and thyme. Cover and refrigerate overnight. The next day, in a mixing bowl, combine egg yolks, salt, sugar, milk powder, and stabilizer. Set aside. Transfer infused milk mixture to a saucepan over medium heat. Bring to a simmer. Temper yolk mixture with warmed milk mixture, then combine in pan. Cook until mixture reaches 175°F, whisking constantly. Add gelatin. Remove from heat and strain mixture through a chinois. Let cool. Once cooled, transfer to an iSi canter with two charges and refrigerate.
For the Lemon–Thyme Shortbread:
Heat oven to 350°F. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, thyme, and sugar until light and fluffy. Add vanilla, lemon zest, and lemon juice. Mix until combined. Add flour and salt. Mix until combined. Transfer dough to a clean work surface and roll into a flat sheet. Transfer to a parchment-lined sheet tray. Bake 10 minutes, or until lightly golden. Remove from oven. Dust with strawberry powder. Let cool, then crumble into bite-sized pieces. Transfer to an airtight container and reserve.
For the Strawberry Jam:
In a saucepan over medium heat, combine strawberries and sugar. Cook until mixture has thickened to desired consistency, stirring frequently. Using a Vitamix Commercial immersion blender, blend until smooth. Let cool. Transfer to an airtight container and refrigerate.
For the Strawberry Tuile:
Prepare and heat a dehydrator. In a mixing bowl, toss strawberries with sugar. Place over a double boiler. Cook 20 minutes, or until a syrup-like consistency is formed. Remove from heat and let sit 1 hour at room temperature. Strain , reserving syrup, and transferring strawberry slices to a silat-lined sheet tray. Arrange strawberries side by side, slightly overlapping. Set aside. In a small mixing bowl, combine half of the Strawberry Jam and reserved syrup. Lightly brush strawberries with the glaze. Dehydrate 2 days, or until completely crisp. Once dried, cut into desired shapes and store in an airtight container.
For the Strawberry–Thyme Semifreddo:
Place 12 ring molds on a silpat-lined sheet tray and freeze. Once cold, swirl Strawberry Sorbet and Thyme Anglaise to fill each mold, overfilling slightly to account for deflation. Freeze until set. Let sit 5 minutes at room temperature, then remove from molds.
To Assemble and Serve:
Place 1 Strawberry–Thyme Semifreddo on a chilled serving plate. Garnish with Lemon–Thyme Shortbread, Strawberry Tuile, and Pop Rocks.
