Double Cherry Semi Freddo
|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)|
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.
Serving size: Complete recipe
Calories 4390 Calories from Fat 2467
% Daily Value*
Total Fat 278 g427.2%
Saturated Fat 18.2 g91.2%
Trans Fat 0 g
Cholesterol 892.5 mg297.5%
Sodium 1173.5 mg48.9%
Total Carbohydrates 447 g149.2%
Dietary Fiber 21.4 g85.7%
Sugars 328.8 g
Protein 50 g99.9%
Vitamin A 32.5% Vitamin C 119.1%
Calcium 39.5% Iron 40.9%
*Based on a 2000 Calorie diet