Cherry Raspberry Semifreddo Recipes

RASPBERRY AND PISTACHIO SEMIFREDDO

Steps:

• Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
• Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
• Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
• Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
• Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

CHERRY-RASPBERRY SEMIFREDDO

Steps:

• Whisk together 1/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a small saucepan. Add fruits; bring to a boil over medium-high heat, stirring frequently. Boil 1 minute, then stir in lemon juice and liqueur.
• Transfer mixture to a food processor and purée, then pass through a medium-coarse-mesh sieve, discarding solids. (You should have about 1 1/4 cups.)
• Combine whole egg, yolks, and remaining 1/2 cup sugar and 1/4 teaspoon salt in a large heatproof bowl set over (but not in) a pot of simmering water. Whisk until mixture is warm (about 160°F) and sugar has dissolved. Using a mixer, beat on medium-high speed until thick and cool, 3 to 5 minutes.
• Reduce speed to low; beat in 1 cup berry purée. In a clean bowl, whip 3/4 cup cream to stiff peaks, then fold into berry mixture. (You should have 3 1/2 cups.) Divide mixture between 8 freezer-safe glasses and freeze until firm, at least 8 hours or, covered in plastic wrap, up to 3 days. (Meanwhile, refrigerate remaining berry mixture in an airtight container.)
• To serve, remove semifreddo from freezer and let sit 10 minutes. Whip remaining 1/2 cup cream to soft peaks. Divide remaining berry mixture between glasses. Top with more raspberries, cherries, and whipped cream before serving.

CHERRY SEMIFREDDO

Steps:

• Line a large (23cm x 13cm x 6cm) loaf pan, cake pan, or mould, with plastic wrap leaving a good length of wrap hanging over the sides.
• Melt chocolate in a bowl with 1/4 cup cream over boiling water (or in the microwave for about 90 seconds on 100% power).
• Beat well together and cool.
• Lightly whip remaining cream.
• Whisk egg yolks together and beat into chocolate with cream and sugar.
• Stiffly beat egg whites and whisk into chocolate mixture.
• Stir in frozen cherries.
• Wrap securely in plastic wrap and freeze overnight.
• Serve sliced.