Description
A light, creamy semifreddo studded with bright cherry and raspberry flavors, easy to make and no-churn.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup cherry puree
- 1 cup raspberry puree
- 3/4 cup sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh cherries and raspberries for garnish
Instructions
- Whip the heavy cream in a chilled bowl until soft peaks form, then set aside in the refrigerator.
- In a separate bowl, whisk together the egg yolks and sugar until pale and creamy. Stir in cherry and raspberry purees, vanilla extract, and salt until combined.
- Gently fold the whipped cream into the fruit and yolk mixture in two or three additions.
- Pour the combined mixture into a loaf pan, smooth the top, cover, and freeze for at least 4 hours or until solid.
- To serve, remove from the pan, slice with a warm knife, and garnish with fresh cherries and raspberries.
Notes
Chill bowls and beaters before whipping cream. Use ripe fruit for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 25g
- Sodium: 70mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 3.5g
- Cholesterol: 270mg