Description
A dreamy white chocolate dessert, brightened with tart cherries. No-churn, easy to make ahead!
Ingredients
Units
Scale
- 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