Description
This Cherry Raspberry Semifreddo Dessert is a luscious frozen Italian treat combining fresh cherries and raspberries with a light, creamy custard base. Infused with elderflower liqueur and lemon juice, it offers a refreshing balance of tart and sweet flavors, perfect for a sophisticated summer dessert.
Ingredients
Scale
Fruit Purée
- 150 g granulated sugar (divided)
- 16 g cornstarch
- 2.5 g kosher salt (divided)
- 140 g sweet or sour cherries, fresh and pitted or frozen and thawed, plus extra for garnish
- 140 g fresh or thawed frozen raspberries, plus extra for garnish
- 15 ml fresh lemon juice
- 45 ml elderflower liqueur, such as St-Germain
Custard and Cream
- 1 large egg
- 2 large egg yolks
- 300 ml heavy cream (divided: 180 ml for folding, 120 ml for whipping)
Instructions
- Prepare Fruit Mixture: In a small saucepan, whisk together 1/4 cup (50 g) sugar, cornstarch, and 1/4 teaspoon salt. Add cherries and raspberries. Bring to a boil over medium-high heat, stirring frequently. Boil for 1 minute, then stir in lemon juice and elderflower liqueur.
- Puree and Strain: Transfer the hot fruit mixture to a food processor and blend until smooth. Pass through a medium-coarse-mesh sieve, discarding solids. Set aside approximately 310 ml of the purée for later use.
- Make Egg Mixture: In a large heatproof bowl set over simmering water, combine the whole egg, egg yolks, remaining 1/2 cup (100 g) sugar, and 1/4 teaspoon salt. Whisk continuously until the mixture reaches about 71°C and sugar dissolves, warming the eggs gently.
- Beat Egg Mixture: Using an electric mixer, beat the warm egg mixture on medium-high speed until thickened and cooled, about 3 to 5 minutes, resulting in a light, fluffy texture.
- Incorporate Berry Purée: Reduce mixer speed to low and gradually beat in 1 cup (240 ml) of the reserved berry purée until fully combined.
- Whip Cream and Fold: In a separate bowl, whip 180 ml heavy cream to stiff peaks. Gently fold the whipped cream into the berry-egg mixture, ensuring a smooth, uniform mixture. The total mixture should be about 825 ml.
- Freeze Semifreddo: Divide the mixture evenly among 8 freezer-safe glasses. Cover with plastic wrap and freeze until firm, at least 8 hours or up to 3 days. Refrigerate the remaining berry purée separately in an airtight container.
- Serve: Remove semifreddo from freezer 10 minutes before serving to soften slightly. Whip remaining 120 ml cream to soft peaks. Spoon reserved berry purée over semifreddo, then garnish with extra raspberries, cherries, and a dollop of whipped cream.
Notes
- For best texture, ensure the egg mixture is gently warmed to avoid scrambling the eggs.
- You can substitute elderflower liqueur with a splash of orange liqueur or omit for a non-alcoholic version.
- Use fresh or properly thawed frozen fruit for optimal flavor and texture.
- Semifreddo can be prepared up to 3 days ahead for convenience.
- Allow semifreddo to sit at room temperature before serving to enhance creaminess.
