Ingredients
- 400gr fresh ripe cherries, pitted
- 2 tablespoons rose water
- 6 egg yolks
- 200g caster sugar
- 250 mls whipping cream
Omit cherries, replace with 375g packet dried fruit medley or jar of fruit mince and serve with any berry coulis.
Pour final mixture into a 4 cup (1litre) loaf pan or 20cm spring form pan lined as directed.
Preparation
- Rinse cherries and sprinkle with rosewater and allow to macerate for several hours.
- Beat the egg yolks and half the sugar with the electric beater until thick, pale, creamy and double the volume.
- Whip the cream with other half of the sugar and combine evenly with the egg mixture.
- Line the base and sides of a 1 litre pudding basin with plastic wrap leaving the wrap hanging over the sides of the basin.
- Spoon the mixture into the basin, fold the plastic over the top to cover the semifreddo.
- Freeze for I – 2 hours or until partially frozen.
- Remove from freezer and stir through cherries.
- Recover and return to the freezer until frozen.
- Turn out of the basin, slice and serve with a few extra fresh cherries.