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.
Black Forest Semifreddo V GF 2
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Ingredients
- 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
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1
Line a loaf pan with cling film.
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2
Drain the cherries and divide in half, saving 4 tablespoons of the syrup.
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3
Chop half of cherries into small bits and mix with 1 tablespoon kirsch.
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4
Whip the cream to stiff peaks. Set aside in the fridge to keep cool.
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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.
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6
Pour 125ml maple syrup into a small saucepan and bring to a boil. Let cook for 2 minutes at a vigorous simmer.
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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.
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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.
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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.
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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.
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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.