Description
This Cherry Raspberry Semifreddo is a luscious and elegant frozen Italian dessert that combines the tangy sweetness of fresh cherries and raspberries with a creamy, airy texture. Enhanced with a touch of elderflower liqueur and lemon juice, this semifreddo offers a refreshing fruity flavor, perfect for warm weather or special occasions. Its smooth berry purée folded into whipped cream and a delicate egg custard creates a delightful treat that is impressive yet simple to make.
Ingredients
Scale
Fruit Purée
- 150 g granulated sugar (divided)
- 16 g cornstarch
- 2.5 g kosher salt (divided)
- 140 g sweet or sour cherries, fresh and pitted or frozen and thawed, 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)
Custard Mixture
- 1 large egg
- 2 large egg yolks
Cream
- 300 ml heavy cream (divided into 180 ml and 120 ml portions)
Instructions
- Prepare the Fruit 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. Heat over medium-high heat, stirring frequently until the mixture boils. Boil for 1 minute, then stir in lemon juice and elderflower liqueur.
- Blend and Strain the Purée: 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 later use.
- Cook the Egg Custard: In a large heatproof bowl set over simmering water, combine whole egg, egg yolks, remaining 100 g (1/2 cup) sugar, and 1/4 teaspoon kosher salt. Whisk continuously until the mixture is warm (about 71°C) and the sugar dissolves completely.
- Whip the Custard: Using an electric mixer, beat the warm egg mixture on medium-high speed until it thickens and cools, approximately 3 to 5 minutes.
- Incorporate Berry Purée: Reduce the mixer speed to low and gradually add 240 ml (1 cup) of the reserved berry purée, mixing gently to combine into the custard.
- Whip the Cream: In a separate bowl, whip 180 ml heavy cream to stiff peaks. Carefully fold this whipped cream into the berry-egg custard mixture until fully incorporated. The mixture should total about 825 ml.
- Freeze the Semifreddo: Divide the mixture evenly among 8 freezer-safe glasses or molds. Cover with plastic wrap and freeze until firm, at least 8 hours and up to 3 days. Refrigerate the leftover berry purée in an airtight container.
- Serve: Remove semifreddo from the freezer and allow it to sit at room temperature for 10 minutes before serving. Whip the remaining 120 ml heavy cream to soft peaks. Spoon the reserved berry purée over the semifreddo, then top with additional cherries, raspberries, and the whipped cream for garnish.
Notes
- Use fresh or thawed frozen berries for the best flavor and texture.
- The elderflower liqueur adds a delicate floral note but can be omitted for a non-alcoholic version, substituting with elderflower syrup or additional lemon juice.
- Ensure the egg custard reaches about 71°C (160°F) to safely cook the eggs without scrambling.
- Folding whipped cream gently preserves the light, airy texture of the semifreddo.
- Letting the semifreddo soften slightly before serving improves flavor and ease of spooning.
- Semifreddo can be prepared up to 3 days in advance; store covered tightly in the freezer.
