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Double Cherry Semi Freddo

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Ingredients
  Cherries 2 1⁄4 Pound, stones removed (1 Kilogram)
  Double cream 14 Fluid Ounce (400 Milliliter)
  Icing sugar 4 Ounce (100 Gram)
  Eggs 4 , separated
  Wafers 1 Cup (16 tbs) (For Serving)
Directions

1. Set aside a handful (about 50g) of the pitted cherries. Place the remainder in a large pan set over a medium heat with the cream and 50g icing sugar. Bring up to the boil, then gently simmer for 5 mins until the cherries start to soften. Carefully whizz in a blender, then pass through a sieve.
2. Pour a little of the hot cherry cream over the egg yolks, whisk well, then pour back into the pan. Cook for about 5 mins more or until the mixture has thickened a little and will coat the back of a wooden spoon. Pour through a sieve into a bowl, cover the surface with cling film, then 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 and resembles shaving foam. Stir a third of the mixture into the cooled cream, mix until it is Well incorporated, then gently fold through the remaining mixture in 2 goes.
4. Line a 900g loaf tin with cling film. Pour the mixture into the tin, then cover with cling film and place in the freezer for about 3 hrs until just starting to freeze. Stir the whole cherries into the semi-frozen mixture, then return to the freezer for at least 8 hrs or preferably overnight. Serve cut into slices with some berries, or sandwiched between wafers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cherry
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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