Cherry and chocolate semifreddo
A slab of chocolate-cherry heaven, worth leaving room for.
Photo: Quentin Jones
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- 300g cherries, pitted, plus extra
- 1 cup castor sugar
- 6 egg yolks
- ½ cup milk
- 300g dark chocolate, melted
- 1½ cups pouring cream, whipped to soft peaks
This recipe is best started the day before. Combine cherries and half a cup of sugar in a small saucepan and stir gently over low heat for three to four minutes until sugar dissolves and cherries release some of their juices. Remove and cool.
Beat egg yolks in an electric mixer on medium until thick. Heat milk and remaining sugar in a small saucepan, stirring until sugar dissolves then bring to a simmer. Pour milk mixture on to beaten egg yolks with the motor running and continue to beat on low speed for about five minutes until cold.
Stir in cool melted chocolate until smooth then fold in softly whipped cream.
Spoon bout a third of the cherries and a little of the syrup into a plastic wrap-lined loaf tin (11/2-litre capacity) and pour over half the chocolate mixture. Place in the freezer for about an hour or until firm then remove and add another third of the cherries and juices and pour over remaining chocolate mixture. Smooth the top with a spatula, add remaining cherries and swirl remaining juices over. Cover and return to the freezer overnight or until firm.
Cut into thick slices and serve on chilled plates with extra cherries.