Cherry Raspberry Semifreddo
A delightful no-bake frozen dessert that harmoniously combines the sweet and tart flavors of cherries and raspberries, creating a refreshing treat perfect for warm days.
Ingredients
Fruit Base
- 5 oz fresh or thawed sweet or sour cherries, pitted Plus extra for garnish
- 5 oz fresh or thawed raspberries Plus extra for garnish
- 1 tbsp fresh lemon juice
- 3 tbsp elderflower liqueur (e.g., St-Germain) Can substitute with elderflower syrup for a non-alcoholic version
Sugar Mixture
- ¼ cup granulated sugar 50 g
- 1 tbsp cornstarch 16 g
- ¼ tsp kosher salt
- ½ cup granulated sugar 100 g
Egg Mixture
- 1 large whole egg
- 2 large egg yolks
Cream
- 1 ¼ cups heavy cream 300 ml, divided
Instructions
Preparation
- Gather all ingredients ensuring cherries and raspberries are fresh or fully thawed if using frozen.
Cooking the Base
- In a small saucepan, whisk together 1/4 cup of granulated sugar, cornstarch, and 1/4 teaspoon of kosher salt. Add cherries and raspberries, and bring to a gentle boil while stirring. Boil for about 1 minute, then stir in lemon juice and elderflower liqueur.
Blending
- Transfer the cooked fruit mixture to a food processor and blend until smooth. Pass through a medium-coarse-mesh sieve to achieve a refined texture.
Preparing Egg Mixture
- In a large heatproof bowl set over simmering water, combine the whole egg, egg yolks, remaining 1/2 cup of sugar, and an additional 1/4 teaspoon of salt. Whisk until the mixture is warm and the sugar dissolves.
Folding Ingredients
- Using an electric mixer, beat the egg mixture on medium-high speed until thickened and cooled, around 3 to 5 minutes.
- Reduce speed to low and gradually add 1 cup of the reserved berry purée. Mix until thoroughly combined.
- In a separate bowl, whip 3/4 cup of heavy cream to stiff peaks and gently fold it into the berry-egg mixture.
Freezing
- Divide the mixture among 8 freezer-safe glasses. Cover with plastic wrap and freeze until firm, for at least 8 hours or up to 3 days.
Notes
Serve topped with extra berries and whipped cream. Allow to sit at room temperature for 10 minutes before serving for easier scooping. Keep stored in the freezer in an airtight container.