Cherry and Roasted Almond Semifreddo Recipe

How to make Cherry and Roasted Almond Semifreddo

Method:

  1. Lightly brush a 1.2L loaf tin with oil and line well with cling film, leaving some overhang on all sides.
  2. Place the cherries in a small saucepan with the lemon juice and 25g sugar. Cook over a medium heat for 5-7 minutes or until softened. Set aside to cool.
  3. Process the cherries in a small blender or smoothie maker, until smooth. 
  4. Using a stand mixer, beat the remaining sugar with the egg yolks until pale and fluffy.
  5. Open the chilled coconut cream and spoon in the thick solids. Whisk until well incorporated and airy then slowly add the remaining liquid.
  6. Fold in approximately ¾ of the cherry purée, then pour into the lined tin.
  7. Freeze for an hour or until the mixture thickens slightly – then gently stir in the almonds and biscuits. Spoon half of the remaining cherry purée on top then use a spoon to gently ripple it in.
  8. Cover with the overhanging cling film and freeze overnight.
  9. Take out of the freezer 5-10 minutes before serving. Remove cling film and place on a platter. Top with fresh cherries, almonds and crushed biscuits. Drizzle with the remaining cherry purée. Cut into slices and serve.

Tip: Chill coconut cream a day ahead. This will allow it to whip more effectively.

Optional: You can substitute the roasted almonds with toasted slivered almonds or omit for a nut-free version.