Tip : 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.
Ingredients
- 1 1/4 cup heavy cream
- 1/2 cup caster sugar
- 1 tsp grated orange rind
- 1 pod vanilla seeds scraped or 1/2 tsp vanilla extract
- 3/4 cup Greek yogurt
- 5-6 cookies amaretti crumbled, plus 2 to crumble on top
- 2 egg whites
- 1 16 oz can black cherries in heavy syrup
- 2 tsp lime juice
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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.