Sour Cherry Semifreddo

Sour cherry season is in full swing here. One of my favorite ways to use them is in this simple semifreddo. ‘Semifreddo’ means half cold or partially frozen in Italian. It is similar to a frozen mousse. The inspiration for this recipe came from a recipe in the New York Times in the late 1980’s. The sour cherry sauce definitely enhances the dish.

Sour Cherry Semifreddo
1-1/4 c. sour cherries, drained (save 1 c. cherry juice)
1/2 c. sugar
1/2 tsp. almond extract
1 tsp. vanilla extract
3 large eggs, separated
Pinch of salt
1 c. heavy cream, whipped with 2 Tbsp. sugar and 1/4 tsp. vanilla

Place 3/4 c. sour cherries in a blender with sugar. Blend until smooth. Add extracts and egg yolks. Blend until smooth. Set aside. In a mixing bowl beat egg whites with a pinch of salt until stiff. Place cherry mixture in a bowl and fold in egg whites. Fold whipped cream into cherry mixture. Place in a parchment-lined bread pan. Place pan in a 2-gallon ziplock and freeze for 4 hours. Make the sauce while semifreddo is freezing. When ready to serve remove semifreddo from loaf pan and cut into slices. Spoon cherry sauce over semifreddo slices.

Cherry Sauce
1 c. reserved cherry juice
1/4 c. sugar
2 tsp. cornstarch
1 Tbsp. water
1/2 c. sour cherries
1 drop almond extract

Combine cherry juice and sugar in a small saucepan. Heat to almost a boil. Combine cornstarch and water and mix until smooth. Add to cherry juice. Bring to a boil then simmer until mixture begins to thicken. Add cherries and return to the boil. Remove from heat. Add almond extract. Stir and cool. Serves 10.


This entry was posted in Desserts, Fruit, Ice Cream. Bookmark the permalink.

One Response to Sour Cherry Semifreddo

  1. Pingback: Apricot Semifreddo | Judy's Culinaria

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