This has been so mental that even my boss has been surprised that we are getting away long after the vast majority of the office. I knew this week would be crazy, but living it has been so much busy that this post is coming a day later than planned.
To be fair, it’s not even ‘officially’ summer yet, well not until Sunday, but this semifreddo is soooooo good that you could and should eat this no matter what time of year or what season it is. London has put on a good show of sunshine the last few weeks (well during the working week, on the weekends the weather returns to overcast to smite us all) and my patience could hold out no longer, this had to be made.
Yes, the white chocolate which is folded into the creamy custard and the tart cherries scream fancy dessert when you can in fact eat this in your running shorts when you aren’t even intending on running. No shame, I did that while eating this.
Its well past the acceptable hour to go to bed and another early demanding day awaits, but for now I’m set on making this for the next few months, and I’d love to hear your attempts at this. Whether you make it for guests or for yourself, I’d love to hear how you enjoy this.
White Chocolate Cherry Semifreddo
Adapted from Donna Hay
1 egg yolk
1 teaspoon vanilla extract
2/3 cup superfine/caster sugar
300 milliliters cream
70 grams/2.5 ounces white chocolate
1 cup cherries, pitted and quartered
Place the eggs, yolk, extract and sugar in a bowl and place in a double boiler over simmering water. Beat for 8 minutes until thick and pale.
Melt the chocolate until smooth, then set aside to cool.
Whip the cream until stiff, then add the chocolate and cherries and fold through until well combined.
Spoon into the custard and fold through until well combined.
Pour into a capacity dish and freeze for minimum 4 hours or preferably overnight.
Remove and allow to stand for five minutes.