Description
This Cherry Raspberry Semifreddo is a luscious no-bake Italian frozen dessert featuring a smooth berry purée blended into a light, creamy mixture of eggs and whipped cream. Infused with elderflower liqueur for a subtle floral note, this dessert is perfect for a refreshing summer treat or elegant finish to any meal.
Ingredients
Scale
Fruit Purée
- 150 g granulated sugar, divided
- 16 g cornstarch
- 2.5 g kosher salt, divided
- 140 g fresh or thawed frozen sweet or sour cherries, pitted, plus extra for garnish
- 140 g fresh or thawed frozen raspberries, plus extra for garnish
- 15 ml fresh lemon juice
- 45 ml elderflower liqueur, such as St-Germain
Egg Mixture
- 1 large egg
- 2 large egg yolks
Cream
- 300 ml heavy cream, divided (180 ml for semifreddo mixture, 120 ml for whipping at serving)
Instructions
- Prepare Berry Purée: In a small saucepan, whisk together 50 g (1/4 cup) sugar, cornstarch, and 1/4 teaspoon kosher salt. Add the cherries and raspberries. Bring mixture to a boil over medium-high heat, stirring frequently. Boil for 1 minute, then stir in fresh lemon juice and elderflower liqueur.
- Puree and Strain: Transfer the hot fruit mixture to a food processor and blend until smooth. Pass the purée through a medium-coarse mesh sieve to remove solids. Set aside approximately 310 ml of this smooth purée for use later.
- Warm Egg Mixture: In a large heatproof bowl placed over simmering water, combine whole egg, egg yolks, remaining 100 g (1/2 cup) sugar, and 1/4 teaspoon salt. Whisk constantly until the mixture reaches about 71°C (160°F) and sugar dissolves, warming the eggs safely.
- Thicken and Cool Eggs: Using an electric mixer, beat the warmed egg mixture on medium-high speed for 3 to 5 minutes until it is thickened, pale, and has cooled.
- Incorporate Berry Purée: Lower the mixer speed to low and gradually beat in 240 ml (1 cup) of the reserved berry purée, blending thoroughly into the egg mixture.
- Whip Cream and Fold In: In a separate bowl, whip 180 ml of heavy cream to stiff peaks. Gently fold the whipped cream into the berry-egg mixture until fully combined, being careful not to deflate the mixture. This will yield about 825 ml total semifreddo base.
- Freeze the Semifreddo: Divide the mixture evenly among 8 freezer-safe glasses or containers. Cover with plastic wrap and freeze until firm, at least 8 hours or up to 3 days.
- Prepare to Serve: Remove semifreddo from the freezer 10 minutes before serving to soften slightly. Whip the remaining 120 ml heavy cream to soft peaks. Spoon the reserved berry purée over the semifreddo, top with extra fresh raspberries and cherries, and finish with a dollop of whipped cream.
Notes
- Use fresh or properly thawed frozen berries for the best texture and flavor.
- The warming step for eggs is crucial to make the eggs safe to eat and to create a custard-like base.
- Fold whipped cream gently to keep the semifreddo airy and light.
- Semifreddo is best served within 3 days for optimal texture and taste.
- Ensure to use freezer-safe containers or glasses to avoid cracking or breaking.
- Elderflower liqueur adds floral notes but can be omitted or replaced with a splash of vodka or simply lemon juice for a non-alcoholic version.
