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White chocolate and Griottine Cherry Semi-freddo Recipe

Ingredients for people

  • Whole egg(s) : 2 whole
  • Caster sugar : 75 g

  • For the rest of the recipe
  • Double cream : 360 ml
  • Double cream : 100 ml
  • Kirsch : 30 ml
  • 1

    Place some water in a saucepan and bring to the boil.

  • 2

    Heat 100ml of cream to the boil, allow to cool for 5 minutes and then pour over the chocolate and mix well. Allow to cool for another 5 minutes.

  • 3

    Add the Kirsch to a large bowl with the whole eggs and sugar.
    Cut the cherries into halves.

  • 4

    Whisk thoroughly the eggs, sugar and liquor together until pale and fluffy.

  • 5

    Place the bowl over the simmering water and continue to whisk until pale and fluffy, taking care to not let the mix collect in one spot and overcook.

  • 6

    When the whisk is raised you should be able to see a trail on the surface.

  • 7

    Whisk the remaining cream to soft peaks.

  • 8

    Stir the white chocolate ganache into the egg mix, then carefully fold in the whipped cream .

  • 9

    Pour into your silicon moulds, adding the cherries last as they will sink!
    Place straight in the freezer and allow to set.

  • 10

    Remove from the fridge 5 minutes before serving in order to soften a little. Finish with some
    grated chocolate or dusted cocoa powder.

Chef's tip

«You can make turn this recipe into a terrine, but it will take at least 4 hours to set all the way through. Or for a better result make it a day before you need it allowing it to completely set.»

Delicious as part of a dessert, or make a tub for those special moments!

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(2 votes)

  • Preparation  20mins
  • Cooking time  0h
  • Rest time  1hr