Description
Cherry Raspberry Semifreddo Dessert is an indulgent treat that beautifully combines the tartness of cherries and raspberries with a creamy, luxurious texture.
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
- 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