Cherry and white chocolate semifreddo

Cooking Vegetarian Cherry and white chocolate semifreddo

Eat and be cherry with this in-season sensation!

Lables: High protein Low sodium Vegetarian Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Grease a 7.5cm-deep, 10.5cm x 25.5cm (top) loaf pan. Line base and sides with baking paper, allowing 3cm overhang on all sides. Roughly chop cherries. Place on a plate lined with paper towel. Pat dry.
  2. Using an electric mixer, beat egg yolks, vanilla and sugar together for 2 to 3 minutes or until thick and creamy. Wash and dry beaters. Beat cream in a separate bowl until soft peaks form. Wash and dry beaters. Beat egg whites in a separate bowl until stiff peaks form.
  3. Gently fold cream, cherries and white chocolate into egg yolk mixture. Fold egg white, in 2 batches, into cream mixture.
  4. Spoon into prepared pan. Cover surface with plastic wrap. Freeze overnight or until firm. Set aside for 5 minutes to soften. Turn onto a plate. Top with cherries, cachous and coconut. Serve.

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250g cherries, pitted
4 egg yolks
1 tsp vanilla bean paste
1/3 cup caster sugar
1 1/2 cups thickened cream
3 egg whites
100g white chocolate, finely chopped
Pitted fresh cherries, silver cachous and flaked coconut, to serve

Adv

Autors
Preparation time
6:25
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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