Cherry semifreddo! A delicate, fresh, and tasty dessert made with this wonderful fruit.
Indeed, being summer, a cold and no-bake dessert recipe couldn’t be missing.
An easy and quick-to-prepare spoon dessert that you can enjoy as a snack throughout the day.
Unfortunately, we will only find them at the market stalls for a little while longer, but I absolutely couldn’t miss the opportunity to try this new treat.
Ideal as a dessert at the end of a nice meal with friends or served as a single portion even for a tasty snack.
Fresh cream, the right amount of sugar, and pitted cherries need to cook just long enough to become soft and release a sweet syrup that will naturally color the semifreddo.
Few ingredients, lots of red, a pinch of green, and we can say goodbye to our juicy and beautiful friends!
You can replace cherries with blueberries, blackberries, strawberries — in short, with any fruit you like.
For vegans, replace the cream with a vegetable one.
I leave you the recipe for cherries they are spectacular.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 6 individual molds
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 227.53 (Kcal)
- Carbohydrates 18.07 (g) of which sugars 17.90 (g)
- Proteins 1.99 (g)
- Fat 15.87 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.50 (g)
- Sodium 3.24 (mg)
Indicative values for a portion of 95 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Cherry Semifreddo
- 9.9 oz cherry (ripe)
- 2.6 oz sugar
- 1 cup fresh liquid cream (or vegetable)
- 4 sheets gelatin sheets (1 tsp agar agar (for every 2 grams of gelatin))
- 0.7 oz rum
- Half lemon (juice)
- as needed mint (leaves for garnish)
Tools
- Bowl
- Electric Whisks
- Molds
- Cherry Pitter
- Small Pot
Steps for the Cherry Semifreddo
Wash the cherries well and dry them.
Start pitting the cherries using a cherry pitter if you have one, otherwise use a knife.
Cut the cherries in half
Transfer the chopped cherries to a small pot and add the sugar.
Pour in the lemon juice and add the liquor.
Mix very well.
Cook for about 13/15 minutes on low heat until the cherries have softened.
Once cooked, take a small portion of cherries with the cooking liquid and place it in a small bowl, which we will use at the end for decoration.
Soak the gelatin sheets in a bowl of cold water for 10 minutes.
Squeeze the gelatin and add it to the remaining hot cherry mixture in the pot and stir immediately to dissolve it.
Let it cool down well.
Whip the fresh cream with electric whisks.
The cream must be very firm and fluffy.
Combine the cold cherry mixture (where we added the gelatin) with the cream.
Mix gently with a spatula from bottom to top.
With a spoon, fill the molds and level them well.
(I filled 6, it all depends on how big the molds are).
The cherry semifreddo is ready to be placed in the freezer for at least 3/4 hours.
After the resting time, take the semifreddo out of the freezer, leave it for a few minutes at room temperature, and then flip the mold directly onto serving plates.
Garnish with the cherry mixture set aside and some mint leaves.
Enjoy your meal.
Tips
If you don’t have silicone molds, you can use aluminum ones and line them with plastic wrap or acetate to make it easier to remove the dessert.
Once defrosted on the serving plate, your semifreddo should be consumed.
But you can leave it in the freezer for up to 20 days without any issues.
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