White Chocolate Cherry Semifreddo
This White Chocolate Cherry Semifreddo recipe features a creamy and smooth white chocolate base, swirled with roughly chopped fresh cherries.
Servings 6
Calories 421kcal
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 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!
Nutrition
Calories: 421kcal