Another summer is upon us so there has to be a new semifreddo flavour from me! Here's how I made this one:
First, line a long loaf tin with clingfilm. The clingfilm should come up over the sides so that you can fold it in once you have put your semifreddo mixture in the tin.
Now put 175gr digestive biscuits [or savoiardi if you can't get digestives] in a freezer bag, clip the top and crush the biscuits with a rolling pin until they look like breadcrumbs. Set aside.
Next, stone and halve about 24 fresh cherries and grate some dark chocolate - about 4 squares.
If you are in Italy, whip 500 gr panna da montare to the soft peak stage. If you are elsewhere use double or whipping cream.
Add all the other ingredients, plus a little Maraschino or kirsch liqueur if you wish, to the cream and stir well with a metal spoon. Pour it all into the loaf tin and smooth the top with a palette knife. Wrap it all around with more clingfilm and then foil and freeze overnight.
When you are ready to serve, the semifreddo should lift out of the tin easily if you wait about five minutes after taking it out of the freezer. Slice to serve and decorate with more cherries.
11 comments:
That looks and sounds delicious, Pat...I bet it tastes delicious, too! :)
Sounds tasty :-) cherries and chocolate mmmmmm , x
I'm glad you both like the idea, Lee and Anne.
Ma che brava Pat, I didn't know you're such a good cook. I would love to have this right now, it's so hot and humid.
Thank you, Francesca. I love cooking.
That sounds quite easy to make. I might have to have a go...
This sounds like the perfect summer dessert, Pat! Cherries are in season now.
That's what I call a pudding! Gooseberry fool here.
Oh, that looks so tempting! I love cherries!
Amazingly lovely and probably amazingly bad for you too - but worth it!
Hi, Laruchka. Yes, very easy. Hi, Pat. Yes, the fruit lorries are teeming with cherries here. Thank you, WW. I do miss gooseberries! Love gooseberry fool. Thank you, Caramella. Me too! Thanks, Jenny.
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