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Cherry Raspberry Semifreddo Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/cherry-raspberry-semifreddo-recipe/