Cherry Raspberry Semifreddo Dessert is an indulgent treat that beautifully combines the tartness of cherries and raspberries with a creamy, luxurious texture. This delightful dessert is perfect for warm-weather gatherings, offering a refreshing palate cleanser that not only looks stunning but tastes heavenly. The vibrant flavors of fresh fruits enhance the lightness of the semifreddo, culminating in a dessert that’s as pleasing to the eyes as it is to the taste buds.
What makes this Cherry Raspberry Semifreddo a standout performer at any gathering is its simplicity and the fact that it can be prepared ahead of time, allowing you to enjoy more time with your guests. With just a few key ingredients—such as heavy cream, eggs, and fresh berries—this dessert captures the essence of summer. Additionally, a splash of elderflower liqueur adds a unique floral note that sets this dessert apart from the usual sweet finales, making it an exciting addition to your dessert repertoire.
Why You’ll Love This Cherry Raspberry Semifreddo Dessert
- Easy Preparation: With straightforward steps, even novice cooks can create this stunning dessert effortlessly.
- Make Ahead: Ideal for entertaining, this semifreddo can be made days in advance and stored in the freezer.
- Refreshing Flavors: The combination of cherries, raspberries, and a hint of elderflower provides a harmonious balance of tartness and sweetness.
- Elegant Presentation: Serve in individual glasses for a sophisticated touch that impresses guests.
- Versatile: An excellent option for various dietary needs, as it can easily be adapted to be gluten-free.
Preparation Phase & Tools to Use
Before diving into making your Cherry Raspberry Semifreddo Dessert, it’s crucial to prepare your workspace efficiently to streamline the process. Start by gathering all necessary ingredients and tools, so you won’t have to search for anything midway. You will need a small saucepan, a large heatproof bowl, a food processor, fine mesh sieve, and an electric mixer to ensure the smoothness of your mixture.
Additionally, having measuring cups and spoons, a spatula for folding, and freezer-safe glasses to set the semifreddo will make your efforts productive. If you’d like, you can also set out garnishes like extra berries and whipped cream ahead of time to save you from scrambling right before serving.
Ingredients
- 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
Step 1: Prepare the Fruit Mixture
Begin by combining 50 g of granulated sugar, cornstarch, and 1/4 teaspoon of kosher salt in a small saucepan. Add the fresh or thawed cherries and raspberries to the mixture. Turn your burner to medium-high heat and bring the contents to a boil, stirring frequently. Once boiling, let it cook for one minute to allow the fruit flavors to meld. After a minute, stir in the fresh lemon juice and elderflower liqueur, which will add a delightful depth to the mixture. Transfer this berry blend to a food processor to achieve a smooth consistency.
Step 2: Strain and Reserve Purée
After blending, it’s important to get a silky-smooth texture—so pass the purée through a medium-coarse-mesh sieve. This will catch any solids from the fruit and leave you with about 310 ml of beautiful berry purée that will be incorporated later.
Step 3: Make the Egg Mixture
In a heatproof bowl that fits over a simmering pot of water (which serves as a double boiler), whisk together the whole egg, two egg yolks, the remaining 100 g sugar, and another pinch of salt. Whisk continuously until the mixture warms to about 71°C and is thick enough to ribbon off your whisk. This process is vital for ensuring your egg mixture is safe to eat and fully dissolved.
Step 4: Combine and Beat Mixtures
Once your egg mixture reaches the desired temperature, use an electric mixer on medium-high speed to beat it until it’s thickened and cooled down, which should take about 3 to 5 minutes. When ready, gradually fold in 240 ml of the reserved berry purée, ensuring you don’t deflate the mixture.
Step 5: Whip the Cream
In a separate bowl, whip 180 ml of heavy cream until stiff peaks form. This step is crucial as it will add volume and airy texture to your semifreddo. Gently fold this whipped cream into the berry and egg mixture, combining everything until uniformly mixed.
Step 6: Freeze the Semifreddo
Now, it’s time to divide the berry-cream mixture evenly among your prepared freezer-safe glasses. Place them carefully in the freezer, allowing them to firm up for at least 8 hours or up to 3 days covered with plastic wrap. Maintaining this chilly environment will help the dessert retain its smooth texture.
Step 7: Serve the Semifreddo
When you’re ready to serve, take the semifreddo from the freezer and let it sit at room temperature for about 10 minutes to soften slightly. Meanwhile, whip the remaining 120 ml of heavy cream until soft peaks form. To create a stunning presentation, spoon the reserved berry purée on top, add a dollop of whipped cream, and finish off with extra raspberries and cherries for garnish.
Variations
- Protein: For a richer experience, consider adding mascarpone cheese to the cream mixture.
- Vegetables: Consider a more complex flavor by adding diced strawberries or even blackberries.
- Spices: Play with aromatic spices like cinnamon or nutmeg for a warm undertone.
Cooking Notes
- Ensure all your ingredients are at room temperature before starting for better mixing.
- Don’t rush the whipping process; peak textures are essential for the airy quality.
Serving Suggestions
- Pair with a light dessert wine to enhance the fruit flavors.
- Serve alongside a crisp biscuit or shortbread for added crunch.
Tips
- For an adult twist, consider substituting some of the elderflower liqueur with a berry-flavored vodka.
- For different flavor profiles, swap the raspberries for other berries like blueberries or strawberries.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 40 minutes (including freeze time)
Nutritional Information
- Calories: 290
- Protein: 3g
- Sodium: 60mg
FAQs
Can I use frozen cherries and raspberries?
Yes, frozen fruits work well in this recipe and can save time. Just ensure they are thawed appropriately before use.
How long can I store the semifreddo in the freezer?
This dessert can be stored for up to 3 days in the freezer. Ensure it’s tightly wrapped to maintain freshness.
Can I make this dessert without alcohol?
Absolutely! You can either omit the elderflower liqueur entirely or substitute it with vanilla extract for a delicious flavor.
What can I do with leftover berry purée?
The berry purée can be used as a topping for pancakes, waffles, or yogurt, allowing you to enjoy it in various ways.
Conclusion
Cherry Raspberry Semifreddo Dessert is an elegantly simple yet impressively delicious treat that will captivate your guests. The vibrant flavors, light creamy texture, and ease of preparation make it an excellent choice for any occasion. By preparing this dessert ahead of time and storing it in your freezer, you’ll find that entertaining can be both straightforward and delightful. Don’t forget to share your own variations and tips in the comments below! Enjoy making this culinary masterpiece and bringing a taste of summer to your table with every bite.
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Cherry Raspberry Semifreddo Dessert
- Total Time: 8 hours 40 minutes
- Yield: 8 servings 1x
Description
Cherry Raspberry Semifreddo Dessert is an indulgent treat that beautifully combines the tartness of cherries and raspberries with a creamy, luxurious texture.
Ingredients
- 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
- Begin by combining 50 g of granulated sugar, cornstarch, and 1/4 teaspoon of kosher salt in a small saucepan. Add the fresh or thawed cherries and raspberries to the mixture. Turn your burner to medium-high heat and bring the contents to a boil, stirring frequently. Once boiling, let it cook for one minute to allow the fruit flavors to meld. After a minute, stir in the fresh lemon juice and elderflower liqueur, which will add a delightful depth to the mixture. Transfer this berry blend to a food processor to achieve a smooth consistency.
- After blending, it’s important to get a silky-smooth texture—so pass the purée through a medium-coarse-mesh sieve. This will catch any solids from the fruit and leave you with about 310 ml of beautiful berry purée that will be incorporated later.
- In a heatproof bowl that fits over a simmering pot of water (which serves as a double boiler), whisk together the whole egg, two egg yolks, the remaining 100 g sugar, and another pinch of salt. Whisk continuously until the mixture warms to about 71°C and is thick enough to ribbon off your whisk. This process is vital for ensuring your egg mixture is safe to eat and fully dissolved.
- Once your egg mixture reaches the desired temperature, use an electric mixer on medium-high speed to beat it until it’s thickened and cooled down, which should take about 3 to 5 minutes. When ready, gradually fold in 240 ml of the reserved berry purée, ensuring you don’t deflate the mixture.
- In a separate bowl, whip 180 ml of heavy cream until stiff peaks form. This step is crucial as it will add volume and airy texture to your semifreddo. Gently fold this whipped cream into the berry and egg mixture, combining everything until uniformly mixed.
- Now, it’s time to divide the berry-cream mixture evenly among your prepared freezer-safe glasses. Place them carefully in the freezer, allowing them to firm up for at least 8 hours or up to 3 days covered with plastic wrap. Maintaining this chilly environment will help the dessert retain its smooth texture.
- When you’re ready to serve, take the semifreddo from the freezer and let it sit at room temperature for about 10 minutes to soften slightly. Meanwhile, whip the remaining 120 ml of heavy cream until soft peaks form. To create a stunning presentation, spoon the reserved berry purée on top, add a dollop of whipped cream, and finish off with extra raspberries and cherries for garnish.
Notes
Ensure all your ingredients are at room temperature before starting for better mixing. Don’t rush the whipping process; peak textures are essential for the airy quality.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 290 kcal
- Sodium: 60 mg
- Protein: 3 g