I could not find Bing cherries, or dark sweet cherries in a heavy syrup when I was making this recipe. So instead, I bought frozen dark sweet cherries and a bottle of black cherry juice. I then made a slurry with 1 1/2 teaspoons of corn starch and 1/4 cup of water and combined a cup of sweet cherry juice with the slurry, added a bit of vanilla extract and cooked until a thick sauce was formed. Then I added 1 cup of whole defrosted cherries and used this is the topping for the semifreddo.
Degree of Difficulty
Easy
Ingredients
1 1/4cupheavy cream
1/2cupcaster sugar
1tspgrated orange rind
1podvanillaseeds scraped or 1/2 tsp vanilla extract
3/4cupGreek yogurt
5-6cookiesamaretticrumbled, plus 2 to crumble on top
2eggwhites
116 ozcan black cherries in heavy syrup
2tsplime juice
Instructions
Gather all ingredients before starting recipe.
Line individual ramekins with cling wrap leaving enough to cover the top.
Grate rind of a half of an orange.
Add cream, sugar, grated orange rind, lime juice and vanilla beans or extract into a mixing bowl and beat until firm but not fluffy.
Crumble 4-5 amaretti cookies and combine with yogurt.
Fold yogurt and crumbled cookies into cream mixture.
Beat egg whites until they form a stiff peak.
Fold beaten egg whites into cream mixture.
Chop cherries in to pieces.
Spoon cream mixture into cling wrap lined ramekins to come halfway, then add a layer of cherry bits and finally fill the ramekin to the top, reserve remaining cherries and syrup.
Smooth the top of the ramekins, fold cling wrap over the top and freeze overnight.
Two hours before serving, move the ramekins from the freezer and move to the refrigerator.
Serving
Remove ramekins from refrigerator, peel back cling wrap from the top and place a plate over the ramekin. Invert the ramekin onto the plate and peel off the balance of the cling wrap from the semifreddo.
Top with reserved cherries and drizzle with heavy syrup.