Cherry Raspberry Semifreddo Recipe

Introduction

This Cherry Raspberry Semifreddo is a refreshing frozen dessert perfect for warm days or special occasions. Combining tart summer berries with a light, creamy texture, it offers a delightful balance of sweet and tangy flavors enhanced by elderflower liqueur.

Ingredients

• 5 oz fresh or thawed sweet or sour cherries, pitted, plus extra for garnish
• 5 oz fresh or thawed raspberries, plus extra for garnish
• 1 tbsp fresh lemon juice
• 3 tbsp elderflower liqueur (e.g., St-Germain)
• 1/4 cup granulated sugar (50 g)
• 1 tbsp cornstarch (16 g)
• 1/4 tsp kosher salt
• 1/4 tsp kosher salt (additional)
• 1/2 cup granulated sugar (100 g)
• 1 large whole egg
• 2 large egg yolks
• 1 1/4 cups heavy cream (300 ml), divided

Instructions

1. Step 1: In a small saucepan, whisk together 1/4 cup sugar, cornstarch, and 1/4 teaspoon kosher salt. Add cherries and raspberries, then bring to a boil over medium-high heat, stirring frequently. Boil for 1 minute, then stir in lemon juice and elderflower liqueur.
2. Step 2: Transfer the cooked fruit mixture to a food processor and blend until smooth. Pass the purée through a medium-coarse-mesh sieve, discarding solids. Reserve approximately 1 1/4 cups (310 ml) of purée.
3. Step 3: In a large heatproof bowl set over simmering water, combine the whole egg, egg yolks, remaining 1/2 cup sugar, and 1/4 teaspoon kosher salt. Whisk until warm (about 160°F/71°C) and sugar is dissolved.
4. Step 4: Using an electric mixer, beat the warm egg mixture on medium-high speed until thickened and cooled, about 3 to 5 minutes.
5. Step 5: Reduce mixer speed to low and gradually beat in 1 cup (240 ml) of the reserved berry purée until fully combined.
6. Step 6: In a separate bowl, whip 3/4 cup (180 ml) heavy cream to stiff peaks. Gently fold the whipped cream into the berry-egg mixture until homogenous, yielding about 3 1/2 cups (825 ml).
7. Step 7: Divide the mixture evenly among 8 freezer-safe glasses. Cover with plastic wrap and freeze until firm, at least 8 hours or up to 3 days.
8. Step 8: Remove semifreddo from the freezer 10 minutes before serving. Whip the remaining 1/2 cup (120 ml) heavy cream to soft peaks. Spoon reserved berry purée over semifreddo, then garnish with fresh raspberries, cherries, and whipped cream.

Tips & Variations

• For a non-alcoholic version, substitute elderflower liqueur with elderflower syrup or additional lemon juice for brightness.
• Use a mix of other berries like blueberries or blackberries for a different flavor profile.
• To speed up chilling, divide mixture into smaller containers before freezing.
• Make sure to fold in the whipped cream gently to keep the semifreddo light and airy.

Storage

Store semifreddo covered in the freezer for up to 3 days. Remove it about 10 minutes before serving to soften slightly for easier scooping. Leftover whipped cream should be used immediately or discarded.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries instead of fresh?

Yes, thaw frozen berries completely before starting to ensure the texture and flavor remain balanced in the purée.

Is it safe to use raw eggs in this recipe?

This recipe gently cooks the eggs to about 160°F (71°C), making it safe to eat while achieving the necessary texture for semifreddo.

Cherry Raspberry Semifreddo Recipe

Print Recipe

★★★★★

4.9 from 121 reviews

This Cherry Raspberry Semifreddo is a luscious, light frozen Italian dessert featuring a smooth blend of fresh cherries and raspberries infused with lemon and elderflower liqueur. Whipped egg custard and cream create a velvety texture that freezes into an elegant, refreshing treat perfect for warm-weather indulgence or special occasions.

• Author: Mila
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 8 hours 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Fruit Purée

• 5 oz fresh or thawed sweet or sour cherries, pitted, plus extra for garnish
• 5 oz fresh or thawed raspberries, plus extra for garnish
• 1 tbsp fresh lemon juice
• 3 tbsp elderflower liqueur (e.g., St-Germain)
• 1/4 cup granulated sugar (50 g)
• 1 tbsp cornstarch (16 g)
• 1/4 tsp kosher salt

Egg Mixture

• 1/2 cup granulated sugar (100 g)
• 1 large whole egg
• 2 large egg yolks
• 1/4 tsp kosher salt (additional)

Cream

• 1 1/4 cups heavy cream (300 ml), divided

Instructions

1. Prepare Fruit Purée: In a small saucepan, whisk together 1/4 cup sugar, cornstarch, and 1/4 teaspoon kosher salt. Add cherries and raspberries, then bring to a boil over medium-high heat, stirring frequently. Boil for 1 minute, then stir in lemon juice and elderflower liqueur.
2. Blend and Strain Purée: Transfer the cooked fruit mixture to a food processor and blend until smooth. Pass the purée through a medium-coarse-mesh sieve, discarding solids. Reserve approximately 1 1/4 cups (310 ml) of purée.
3. Cook Egg Mixture: In a large heatproof bowl set over simmering water, combine whole egg, egg yolks, remaining 1/2 cup sugar, and 1/4 teaspoon kosher salt. Whisk until warm (about 160°F/71°C) and sugar dissolves.
4. Whip Egg Mixture: Using an electric mixer, beat the warm egg mixture on medium-high speed until thickened and cooled, approximately 3 to 5 minutes.
5. Incorporate Berry Purée: Reduce mixer speed to low and gradually beat in 1 cup (240 ml) of the reserved berry purée until fully combined.
6. Fold Whipped Cream: In a separate bowl, whip 3/4 cup (180 ml) heavy cream to stiff peaks. Gently fold whipped cream into the berry-egg mixture until homogenous, yielding about 3 1/2 cups (825 ml).
7. Freeze Semifreddo: Divide mixture evenly among 8 freezer-safe glasses. Cover with plastic wrap and freeze until firm, at least 8 hours or up to 3 days.
8. Serve: Remove semifreddo from freezer 10 minutes before serving. Whip remaining 1/2 cup (120 ml) heavy cream to soft peaks. Spoon reserved berry purée over semifreddo, then garnish with fresh raspberries, cherries, and whipped cream.

Notes

• Use fresh or properly thawed frozen berries for the best flavor and texture.
• The elderflower liqueur adds a floral sweetness; it can be omitted or replaced with orange liqueur if preferred.
• Ensure the egg mixture does not cook beyond 160°F to avoid scrambling the eggs.
• Letting the semifreddo soften slightly before serving ensures easier scooping and optimal texture.
• Can be made up to 3 days in advance and stored in the freezer, covered.

Keywords: semifreddo, cherry dessert, raspberry dessert, Italian dessert, frozen dessert, elderflower liqueur