A delicious and decadant dessert from Catherine Fulvio
Ingredients
For the Semifreddo:
- 100 g canned cherries (drained)
- 100 g caster sugar (divided)
- 300 ml double cream
- 4 tblsp limoncello
- 400 ml crème fraîche
- 100 g white chocolate chips
For the Coulis:
- 250 g canned cherries (drained)
- 3 tblsp sugar
- 2 tblsp limoncello
Method
- Line a 1kg loaf tin (19cm x 1cxm x 9cm) with cling film.
- To make the semifreddo, chop the cherries, then place in a bowl with 45g of the sugar.
- Whisk the cream, limoncello and the remainder of the sugar together until soft peaks form.
- Beat the crème fraîche slightly and fold this into the cream mixture.
- Fold in the cherries and add the chocolate chips. Pour into the loaf tin and smooth the top.
- Freeze for 1 hour, uncovered, then cover with cling film and return to the freezer for 6 hours.
- This can be frozen for up to 3 weeks.
- Meanwhile, to make the coulis, place the cherries, sugar and limoncello in a saucepan over a gentle heat until the sugar dissolves. Leave to cool.
- Place in a blender and whizz until smooth. For a finer finish, pour the coulis through a sieve.
- To serve, thaw the semifreddo in the fridge for 1 hour, then remove from the tin and peel off the wrap. Place on a presentation platter. Drizzle with some coulis and serve in slices.
