White Chocolate Cherry Semifreddo

This creamy no churn White Chocolate Cherry Semifreddo recipe features 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.

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:

Step 1: Double boiler: Beat the eggs, extract and sugar until thick and pale.

Step 2: Whip it: Whip the cream until soft peaks form.

Step 3: Stir together: Stir the cream and thick custard until well combined.

Step 4: Fold: Fold the cooled chocolate and cherries through the cream.

Step 5: Freeze: Pour the creamy custard into a freezer proof dish and smooth out. Freeze for 4 hours or preferably overnight.

Step 6: Scoop and serve: Allow to sit at room temperature until you can scoop. Serve up and dig in!

More frozen desserts you'll enjoy

Roasted Peach Semifreddo

Frozen Tiramisu

Strawberry Shortbread Semifreddo

White Chocolate Cherry Semifreddo

Sylvie Taylor

This White Chocolate Cherry Semifreddo recipe features a creamy and smooth white chocolate base, swirled with roughly chopped fresh cherries.

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Prep Time 20 minutes mins

Chill time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dessert

Servings 6

Calories 421 kcal

Ingredients

  

1x2x3x

• 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 grams / 1 ¼ cups - 1 tablespoon heavy cream
• 90 grams / 3.2 ounces white chocolate melted
• 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.
• 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!

Adapted from Donna Hay

Nutrition

Calories: 421kcal

Keyword chocolate, frozen dessert, stone fruit

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