Black Forest Semifreddo V GF

40 minutes 5 minutes 8 servings

A semifreddo can be thought of as a no-churn ice cream or a frozen mousse. This black forest semifreddo is a real crowd pleaser, perfect after a night of entertaining over the barbecue. 

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  • Semifreddo
  • 1 tin Epicure Black Cherries in Syrup, divided
  • 1 tablespoon kirsch
  • 400ml double cream
  • 4 large egg yolks
  • 150g dark chocolate
  • 125ml Epicure Maple Syrup
  • pinch salt
  • Sauce
  • reserved cherries from tin
  • 2 teaspoon kirsch
  • 4 tablespoons reserved syrup from tin
  • 1 tablespoon Epicure Maple Syrup
  • 1 teaspoon cornflour
  • 1 teaspoon water
  • To Serve (optional):
  • chocolate shavings
  • fresh cherries

The recipe Black Forest Semifreddo Kitchen Mode

  • 1

    Line a loaf pan with cling film.

  • 2

    Drain the cherries and divide in half, saving 4 tablespoons of the syrup.

  • 3

    Chop half of cherries into small bits and mix with 1 tablespoon kirsch.

  • 4

    Whip the cream to stiff peaks. Set aside in the fridge to keep cool.

  • 5

    Melt the chocolate in the microwave or in a bowl set over a saucepan of simmering water, making sure the bowl doesn’t come in contact with the water. Stir until melted then set aside to cool.

  • 6

    Pour 125ml maple syrup into a small saucepan and bring to a boil. Let cook for 2 minutes at a vigorous simmer.

  • 7

    Pop the egg yolks into a large bowl or mixer and beat eggs yolks until they are a pale yellow (1-2 min). With the beaters running, slowly add the hot maple syrup in a slow steady stream. Once incorporated, beat on high until it cools to room temp (about 5 min) or until the mixture has lightened in colour, has increased in volume, and is slightly thickened. Beat in the melted chocolate, then stir in the cherries.

  • 8

    Remove the beaters and gently fold in ⅓ of the whipped cream until well incorporated. Fold in the remaining whipped cream gently to keep the mixture light and fluffy.

  • 9

    Transfer to the prepared loaf pan, smoothing the top. Cover with cling film and pop in the freezer. Freeze until firm (about 5 hours), but best left overnight to develop the flavour.

  • 10

    Meanwhile, make the sauce. Place the remaining cherries, 2 teaspoon kirsch, reserved syrup, and maple syrup in a blender. Blitz until smooth. Pour into a small saucepan and bring to a boil. Dissolve cornflour with the water and whisk into the bubbling cherry mixture. Let cook until thickened. Allow to cool and store, covered, in the fridge.

  • 11

    To serve; remove the cling film from the top of the semifreddo and gently tip out onto a serving dish, remove the remaining cling film. Top with cherry syrup, and decorate with shavings of chocolate and fresh cherries, if desired. Slice and serve.