Description
A refreshing and creamy cherry raspberry semifreddo dessert that’s perfect for warm days.
Ingredients
Scale
- 150 g granulated sugar
- 16 g cornstarch
- 2.5 g kosher salt
- 140 g sweet or sour cherries, fresh and pitted or frozen and thawed, plus extra for garnish
- 140 g fresh or thawed frozen raspberries, plus extra for garnish
- 15 ml fresh lemon juice
- 45 ml elderflower liqueur, such as St-Germain
- 1 large egg
- 2 large egg yolks
- 300 ml heavy cream
Instructions
- In a small saucepan, whisk together 1/4 cup (50 g) sugar, cornstarch, and 1/4 teaspoon salt. Add cherries and raspberries. Bring to a boil over medium-high heat, stirring frequently. Boil for 1 minute, then stir in lemon juice and elderflower liqueur.
- Transfer fruit mixture to a food processor and blend until smooth. Pass through a medium-coarse-mesh sieve, discarding solids. Set aside approximately 310 ml of the purée.
- Combine whole egg, egg yolks, remaining 1/2 cup (100 g) sugar, and 1/4 teaspoon salt in a large heatproof bowl set over simmering water. Whisk until the mixture is warm (about 71°C) and the sugar dissolves.
- Using an electric mixer, beat the egg mixture on medium-high speed until thickened and cooled, about 3 to 5 minutes.
- Reduce the mixer speed to low and gradually beat in 1 cup (240 ml) of the reserved berry purée.
- In a separate bowl, whip 180 ml heavy cream to stiff peaks. Gently fold the whipped cream into the berry-egg mixture until fully combined. The mixture should yield approximately 825 ml.
- Divide the berry mixture evenly among 8 freezer-safe glasses. Freeze until firm, at least 8 hours or up to 3 days if covered with plastic wrap. Refrigerate the remaining berry purée in an airtight container.
- Before serving, remove semifreddo from the freezer and let stand at room temperature for 10 minutes. Whip remaining 120 ml cream to soft peaks. Spoon reserved berry purée over the semifreddo, then top with additional raspberries, cherries, and whipped cream.
Notes
- Use fresh fruits when possible for the best flavor.
- The dessert can be made up to 3 days in advance.
- Adjust the sugar level according to the sweetness of the fruits used.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 80 mg