Hands up if you know what a ‘semifreddo’ is?
If you’re not familiar with this term it’s simply a light semi-frozen dessert; somewhat akin to a frozen mousse. This chocolate cherry semifreddo happens to be one of my favorite desserts, but a semifreddo in general is always my preferred choice. Did you know this happens to be one of the easiest desserts to undertake? It is also a treat that is guaranteed to impress once served up. Like for those of us living in the Southern Hemisphere, this chocolate cherry semifreddo makes for an ideal Christmas lunch (or dinner) confection. Better than the traditional Pavlova.
Ok I might have crossed a line here, but you could do what our family does and simply have both as options. And let’s not to forget about our Northern friends. You could also enjoy this too. Winter be damned.
As much as I loathe and complain about the perils of an Australian summer – oh hello ridiculously scorching sun and unsightly tan lines, remarkably I can still find some good. For example the abundance of tempting and enticing fruit. Like mangoes or berries. Peaches too. Then of course there are cherries. Those bad boys pictured above are curtesy of the abundant cherry tree in my parents front yard.
Every year at the start of December their tree morphs from a traditional leafy green mass, to bursting with lush plump red baubles of fruit. It’s bountifulness is impressive really. Mind you, such an abundant yield hardly lasts long around my father, who is prone to inhaling them. This year I managed to grab a heap to add to this chocolate cherry semifreddo. I’ve never been a fan of “cherry ripe” type bars or anything with artificial or candied cherries period. I prefer the humble cherry in its natural state. And this recipe manages to delightfully catch and retain its authenticity, whilst also bringing chocolate to the party.
200g dark chocolate
3 eggs, separated and at room temperature
300ml thickened cream
400g fresh cherries, pitted and cut in half
1 tsp vanilla extract
Grease and line a cm x cm loaf pan with baking paper.
Melt dark chocolate in the microwave, making sure to stir at 60 second increments.
Allow to cool slightly before adding in egg yolks. Stir until just combined.
Beat cream until whipped then combine to chocolate mixture.
Add the vanilla extract and cherries and mix well.
In a seperate bowl beat the egg whites until stiff peaks form then fold into chocolate mixture.
Pour into loaf pan and flatten the surface. Cover and freeze for a minimum of six hours or leave overnight.
To serve, dust with cocoa powder and top with more fresh cherries.
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