Chocolate and Glazed Cherrie Semifreddo

My first introduction to Semifreddo was only two years ago, and what a lovely surprise wasn't it to make a chocolate and glazed Cherrie semifreddo! This was a lovely summer's dessert at my short time while working at the beautiful Au de Hex Estate in Wellington, South-Africa. Here I gained good experience in a bigger kitchen. For our Valentine's Day I made a different variation of semifreddo with white chocolate, nougat and rosewater - and the guests loved it. Semifreddo is a lovely summer's dessert and you can make it very well in advance- for sure a plus point for every chef out there who's time is limited! You make it, freeze it and off you go. On the day you can quickly take it out and slice it into beautiful slices and garnish it with delicious fresh fruit or with any beautiful idea in your mind. For those of you who are not familiar with semifreddo: It is ice-cream made with whipped cream, biscuits, nuts and/or fruit. The word means ‘half-cold’. With semifreddo you can be so creative, and there are endless ideas to make different flavours. You can play with colour while using dark chocolate, or food colouring or the fruits give lovely flavours too- try making a semifreddo using blue berries. That purple colour is just gorgeous. This chocolate and glazed Cherrie semifreddo is perfect for a light dessert after a large main course. You can even share a slice if you are a person of small portions. You can place the lovely semifreddo on a beautiful platter and place it on your table. Or you can serve each person individually a slice, of course on a beautiful plate too! As a chef for so long it is very important to make your plates look beautiful, people ‘eat with their eyes’, so always keep in mind to make it look extra special! And you will for sure feel very good about yourself when the compliments come your way!