It’s full on summer here in Kiwi-land, where we’re currently enjoying a very temperate 25-30 degrees celsius. I’m quite partial to semifreddos – a semi-frozen Italian dessert that tastes pretty much like ice cream, though the texture isn’t as dense. And, unlike ice cream, you don’t have to make a custard and you don’t have to churn it – in fact it’s surprisingly quick to make.
Given cherries are in their all too brief season, I decided upon this recipe from New Zealand’s Food magazine, (Feb/Mar 2014, Issue 75), which pairs fresh cherries with white chocolate. It’s fair to say that this is a sweet ice cream, but the cherries do provide a nice tart contrast.
One suggestion I’d make, if you intend to slice this like a cake, is to more finely chop the cherries – the half cherries were a bit bulky and made the slicing a bit challenging. Otherwise, you can always simply scoop the ice cream instead. 
White Chocolate Semifreddo with Cherries
- Total Time: 20 minutes
- Yield: Serves 6-8 1x
- Diet: Omnivore
Description
A dreamy white chocolate dessert, brightened with tart cherries. No-churn, easy to make ahead!
Ingredients
- 3 eggs (room temperature)
- 3 oz (85 g) caster sugar
- 10 oz (300 ml) cream, whipped to soft peaks
- 7 oz (200 g) high quality white chocolate (I used Whittaker’s White Chocolate with Raspberry), plus extra to decorate
- 2 cups (300 g) cherries, stoned and halved (or sliced more finely for easier slicing), plus extra to decorate
Instructions
- Line a 1.5 litre loaf pan with plastic wrap, ensuring sufficient overlap to cover the top.
- In a large bowl, beat eggs and caster sugar until thick, pale, and tripled in volume (this will take several minutes).
- Fold in whipped cream and chocolate. Carefully fold in chopped cherries until just combined (overmixing will stain the mixture grey).
- Pour the mixture into the prepared pan, fold over the plastic wrap, and wrap in foil.
- Freeze for several hours or overnight.
- Turn the semi-freddo out onto a platter and decorate with extra cherries or white chocolate shards. Alternatively, serve in scoops.
Notes
- For a smoother texture, melt the white chocolate completely before folding it into the cream mixture.
- If cherries are out of season, substitute with raspberries or other berries, adjusting sweetness as needed.
- To prevent ice crystals from forming, ensure the semifreddo is tightly wrapped and frozen in a consistent temperature.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 100
Frequently Asked Questions
What is the best way to prepare the cherries for the semifreddo?
For easier slicing, it’s recommended to finely chop the cherries instead of using half cherries, as the bulkiness can make slicing challenging.
How do I ensure my white chocolate melts smoothly for the semifreddo?
Gently melt the white chocolate using a double boiler or in short bursts in the microwave, stirring frequently to avoid overheating and seizing.
Can I substitute fresh cherries with frozen ones in this recipe?
Yes, you can use frozen cherries, but be sure to thaw and drain them well to avoid excess moisture in the semifreddo.
