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This Cherry Raspberry Semifreddo is a luscious, creamy dessert that combines tart cherries, fresh raspberries, and a touch of elderflower liqueur for a refreshing treat perfect for warm weather. It takes some time to set but is relatively hands-off, making it ideal for entertaining or preparing ahead.
I made this for a summer picnic, and everyone loved the balance of tart and sweet. It quickly became a favorite for family gatherings and celebrations.
Ingredients
- 150 grams granulated sugar: which sweetens the berries and stabilizes the mixture
- 16 grams cornstarch: helps thicken the berry puree for a smooth semifreddo
- 2.5 grams kosher salt: to enhance the fruit’s natural flavors
- 140 grams sweet or sour cherries, fresh and pitted or frozen and thawed: choose ripe, firm cherries for the best taste
- 140 grams fresh or thawed frozen raspberries: look for vibrant red berries without blemishes
- 15 milliliters fresh lemon juice: brightens the fruit and balances sweetness
- 45 milliliters elderflower liqueur such as St-Germain: adds a delicate floral aroma and complexity
- 1 large egg and 2 large egg yolks: provide creaminess and structure
- 300 milliliters heavy cream: for richness and volume
Step-by-Step Instructions
- Simmer and Thicken the Berry Puree:
- In a small saucepan whisk together one quarter cup of sugar with cornstarch and a pinch of salt. Add cherries and raspberries and cook over medium-high heat until boiling while stirring frequently. Boil for one minute, then stir in lemon juice and elderflower liqueur.
- Blend and Strain the Fruit Mixture:
- Transfer the hot fruit mixture to a food processor and blend until smooth. Pass through a medium-coarse sieve to remove seeds and solids, reserving about 310 milliliters of the berry puree.
- Prepare the Egg Mixture:
- In a heatproof bowl over simmering water whisk together the whole egg, egg yolks, remaining half cup sugar, and salt until the mixture reaches about 71 degrees Celsius and the sugar dissolves.
- Whip the Egg Mixture:
- Use an electric mixer to beat the warm egg mixture on medium-high speed until it thickens and cools down, this takes about three to five minutes.
- Add the Berry Puree:
- Lower mixer speed to low and gradually beat in one cup of the reserved berry puree until fully combined.
- Whip and Fold the Cream:
- In a separate bowl whip 180 milliliters heavy cream to stiff peaks. Gently fold this cream into the berry-egg mixture until completely combined. This yields approximately 825 milliliters of semifreddo mixture.
- Freeze the Semifreddo:
- Divide the berry mixture evenly among eight freezer-safe glasses. Freeze uncovered until firm for at least eight hours or up to three days covered with plastic wrap. Refrigerate the remaining berry puree in an airtight container.
- Serve the Dessert:
- Allow semifreddo to sit at room temperature for 10 minutes before serving. Whip the remaining 120 milliliters of cream to soft peaks, then spoon some reserved berry puree over the semifreddo. Garnish with extra cherries, raspberries, and whipped cream for a beautiful presentation.
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I especially love the way the fresh cherries and raspberries come together with the floral hint of elderflower. One summer, this dessert was the highlight of our family reunion, with everyone asking for seconds as we enjoyed it on a warm porch evening.
Storage Tips
Keep the semifreddo in covered freezer-safe glasses or transfer it into a sealed container after it firms up to prevent freezer burn. Use within three days for the best texture and flavor. The leftover puree can be refrigerated and used within two days for drizzling over other desserts or breakfast dishes.
Ingredient Substitutions
If elderflower liqueur isn’t available, try using a mild floral syrup such as orange blossom or even a splash of vanilla extract for a different but pleasant aroma. You can use frozen berries year-round—just thaw them first to avoid excess water. For a dairy-free version, substitute coconut cream for heavy cream but the texture will be slightly different.
Serving Suggestions
Serve semifreddo in pretty glasses or small bowls with fresh berries on top and a sprig of mint for a pop of color. It pairs beautifully with a cup of sharp espresso or a light sparkling wine. For a festive touch, sprinkle chopped toasted almonds or pistachios on top.
Recipe FAQs
- → How do I know when the semifreddo is set?
After freezing for at least 8 hours, the semifreddo should be firm to the touch but still slightly soft when sliced, indicating the perfect texture.
- → Can I substitute the elderflower liqueur?
Yes, you can use a mild floral syrup or omit it, but it adds a unique aromatic note that complements the berries beautifully.
- → What is the best way to fold whipped cream into the mixture?
Gently fold using a spatula with slow, sweeping motions to keep the airiness intact and maintain a light texture.
- → Can frozen berries be used instead of fresh?
Frozen berries work well; just thaw them fully and drain excess liquid before using to keep the texture balanced.
- → How should I store leftovers?
Cover the semifreddo tightly with plastic wrap and keep it in the freezer for up to three days to preserve flavor and texture.
- → What makes semifreddo different from ice cream?
Semifreddo has a lighter, mousse-like texture due to the combination of whipped cream and egg yolks, unlike the denser creaminess of ice cream.