Strawberry semifreddo

Line ramekins with plastic wrap, misting them with water first so it does not stick; set on a sheet pan.

Hull the strawberries with the tip of a knife.

In a food processor, combine the strawberries, sugar, Greek yogurt, lemon zest and juice, vanilla, balsamic and a tiny pinch of kosher salt; pulse, then process on high to a very smooth puree.

Whisk ice-cold cream to soft peaks, a touch firmer than droopy.

Stir, then fold, the strawberry mixture into the cream until the major streaks disappear.

Fill the ramekins to an eighth to a quarter inch from the top, tap to settle, cover and freeze about an hour and a half.

Crush shortbread cookies in a plastic bag with a rolling pin; mix the crumbs with still-warm melted butter.

Press the crumbs evenly over the semi-firm semifreddo and freeze at least two hours until frozen through.

Toss diced strawberries with a couple spoons of sugar and leave on the counter about an hour to make a syrup.

Warm each ramekin in the hands to unmold, unwrap onto a plate, top with the strawberries in syrup and let sit 10 to 15 minutes before eating.