Chocolate and Glazed Cherrie Semifreddo

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! 

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Serves: 2 Prep time: 40 Minutes Cook time: 60 Minutes Ready in: 100 Minutes

Nutrition: Calories 100 Carbs: 14g Protein: 3g Fat: 3g

1 litre whipped cream
250 g caster sugar
1½ cup green or red glazed cherries
1½ cup choc chip pieces
2 eggs
½ teaspoon vanilla essence
2 cups sugar's crushed pieces of sugar candy
OPTIONAL: 1-2 drops of pink food colouring
Line 2 bread tins with plastic wrap.Ensure the plastic wrap is over the edges and folded well in the bread tins so that the shape is beautiful and will look good once turned out.
Cream the sugar and the egg yolks together and mix it into a paste.
Whip the cream until stiff.Fold the egg yolk and sugar mixture into the whipped cream softly with a spatula.
Add the chopped cherries, chocolate pieces and small caramelised candy sugar pieces.
Add pink food colouring if using and fold in well.
Divide the mixture into the two tins and wrap it with cling film.
Let set it overnight.
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