Flag

Cherry Semifreddo

8 pieces
Intermediate
40 minutes
This Cherry Semifreddo adds little bursts of sourness to a sweet ice cream dessert. Careful, it won't be around long enough to melt!
Recipe Ingredients
How to Prepare
Picture -
Picture -
PLEASE RATE THIS RECIPE
How did this recipe go?

RELATED RECIPES

More delicious ideas for you

Picture - Hero image

Recipe Ingredients

For the Cherry Semifreddo
about 100 gCherries (2lb or 3oz of cherries, stones removed)
400 mlDouble Cream (13 1/2 fl.oz)
100 gIcing Sugar (4oz)
4Medium Eggs (separated)

Buy the Products

1

Set aside a handful (about 50g) of the pitted cherries. Place the remainder in a large pan over a medium heat with the cream and 50g icing sugar. Bring to the boil and gently simmer for 5 minutes until the cherries start to soften. Carefully whizz in a blender and then sieve.

2

Add the egg yolk, whisk well the pour back into the pa. Simmer until the mixture has thickened a little and pour through a sieve into a bowl, cover the surface with cling film and leave to cool completely.

3

Whisk the egg whites until stiff peaks form, then whisk in the remaining 50g sugar, 1 tbsp at a time. Keep whisking until the mixture is stiff. Stir in a third of the mixture into the cooled cream, mix until it is incorporated then gently fold through the remaining mixture.

4

Line 900g/2lb loaf tin with cling film. Pour the mixture into the tin, the cover with cling film and place in the freezer for about 3 hours until it is just starting to freeze. Stir the whole cherries into the semi-frozen mixture, and then return to the freezer for at least 8 hours or preferably overnight.

5

Serve cut into slices with some cherries, or sandwich between wafers.