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Cherry and nougat semifreddo recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Impress loved ones this Christmas with a festive cherry and nougat frozen dessert.
Ingredients:
  • 200g cherries, halved, pitted
  • 40.00 ml cherry brandy (optional)
  • 2 Free Range Eggs
  • 4 Free Range Egg yolks
  • 75g caster sugar
  • 375ml thickened cream
  • 150g white chocolate, melted, cooled slightly
  • 2 x 40g Europe Summer Roll chocolate bars, coarsely chopped
  • 35g pistachio
  • Mint leaves, to serve
  • 1 Free Range Egg white*
  • Caster sugar, to coat
  • 12 cherries, washed, dried
Instructions:
  • Cover the base and sides of a 10cm x 22cm loaf pan with plastic wrap, leaving extra wrap hanging over the sides.
  • In a saucepan over medium heat, gently simmer cherries with brandy, if using, for 2 minutes until cherries start to release their juices. Allow to cool.
  • Whisk eggs, egg yolks, and sugar with an electric mixer until light and fluffy. Place the bowl over simmering water and whisk until thick, pale, and temperature reaches 72°C on a sugar thermometer. Remove from heat and whisk for an additional 2 mins to cool.
  • Whip cream in a clean electric mixer until soft peaks form. Combine with egg mixture and white chocolate by gently folding with a metal spoon. Fold in cherry mixture, chopped chocolate bar, and pistachios. Pour into prepared pan, cover with plastic wrap, and freeze for 6 hours until firm.
  • Prepare the frosted cherries by laying out a baking tray lined with parchment paper. Take out two separate bowls for egg white and sugar. Using a pastry brush, delicately coat each cherry with egg white, then dip it in sugar until fully coated. Place each cherry on the tray. Allow the cherries to dry for 2 hours.
  • Take the semifreddo out of the freezer and let it sit for 5 minutes to soften. Gently flip it onto a serving platter, remove the plastic wrap, and garnish with frosted cherries and mint. Enjoy right away.

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