Enjoy this creamy White Chocolate Cherry Semifreddo recipe which is a no-churn iced dessert! Featuring a creamy and smooth white chocolate base, swirled with roughly chopped fresh cherries, this is ideal for when it's too hot to do anything but grab something out of the freezer.
![White Chocolate Cherry Semifreddo scoops sit in a metal loaf tin on a light grey background.](https://roamingtaste.com/wp-content/uploads/White-Chocolate-Cherry-Semifreddo.jpg)
Table of Contents
Ingredients and substitutions for White Chocolate Cherry Semifreddo
- Eggs: Whipped the eggs with the sugar gives our semifreddo the volume and richness that compliments the cream and works particularly well with the corn flavor.
- Sugar: The best sugar here is superfine or caster sugar which adds the sweetness without any additional flavor.
- Heavy Cream: The heavy cream makes for a nice controllable whipped cream gives our no churn iced dessert it’s signature texture. I have not tried making this with coconut whipped cream, so cannot recommend using it to replace the heavy cream here.
- Chocolate: 27% cocoa white chocolate block was used here because it is a higher quality than baking chocolate and controls the level of sweetness in the semifreddo better. The higher the cocoa content the creamier our white chocolate which results in a smooth profile once mixed through our cream versus a floury end texture.
See recipe card for quantities.
How to make White Chocolate Cherry Semifreddo:
Beat it: Beat the eggs, extract and sugar until pale and fluffy over a double boiler.
1
Melt it: Melt the white chocolate until smooth.
Whip it: Whip the cream until soft peaks form.
Fold: Fold the cooled chocolate and cherries through the cream.
2
Custard and cream: Fold the cream through the custard until smooth.
3
Freeze: Pour the creamy custard into a freezer proof dish and smooth out. Freeze!
Soften: When ready to serve, remove and allow to stand for 10 mintues at room temperature.
Scoop and serve: Scoop up into serving bowls and dig in!
More frozen desserts you'll enjoy
White Chocolate Cherry Semifreddo
Ingredients
- 110 grams / 2 large eggs room temperature
- 18 grams / 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 125 grams / ⅔ cup superfine/caster sugar
- 300 milliliters / 1 ¼ cups - 1 tablespoon heavy cream
- 90 grams / 3.2 ounces white chocolate
- 140 grams / 1 cup cherries pitted and quartered
Instructions
- Place the eggs, yolk, extract and sugar in a bowl and place in a double boiler over simmering water.
- Whip until thick and pale, approximately 8 minutes with a hand beater.
- In a separate bowl, melt the chocolate until smooth, then set aside to cool.
- Meanwhile, in a separate bowl, whip the cream until soft peaks, fold the chocolate and cherries through until well combined.
- Spoon the chocolate cream mixture into the warm egg mixture and fold until well combined.
- Pour into a lined freezer proof dish, cover and freeze for minimum 4 hours or preferably overnight.
- Remove and allow to stand for 10 minutes.
- Scoop and serve into bowls.
- Serve as is or drizzle over a little sauce of your preference.
- Dig in!
Notes
- Chocolate: 27% cocoa white chocolate block was used here because it is a higher quality than baking chocolate and controls the level of sweetness in the semifreddo better. The higher the cocoa content the creamier our white chocolate which results in a smooth profile once mixed through our cream versus a floury end texture.
- Temperature of the chocolate: Ensure the melted chocolate has cooled to almost room temperature so it doesn't warm the whipped cream and change the consistency of the overall dessert.
- Flavor variations: Any berries like raspberries, strawberries or blackberries would work well with white chocolate.
- Freezerproof tin: The tin used here fits 1 kilo or 2 pounds and it was filled pretty high!
Nutrition
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