Double cherry semi-freddo


This Italian style ice-cream is light and creamy and you don’t need an ice-cream maker to prepare it.

Cuisine: Italian

Main Ingredient: Cream

Category: Dessert

Difficulty: 5/10

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Double cherry semi-freddo

Serves: 8
Oven temp:
Prep Time: 25 mins
Cooking Time: 10 mins

Ingredients

QtyIngredient
1 kgCherries; stones removed
400 mlDouble cream
100 gramsIcing sugar
4 Eggs; separated
Wafers; to serve

Method

StepInstruction
1Set 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.
2Pour 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.
3Whisk 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.
4Line 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.
  • Double cherry semi-freddo

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