- Serves: 8
- Cook Time: 5 minutes
- Prep Time: 45 minutes plus freezing and thawing
- Effort: easy
For the semifreddo
- 100 g canned cherries, drained and chopped
- 100 g caster sugar
- 300 ml double cream
- 4 tbsp limoncello liqueur
- 400 ml crème fraîche
- 100 g white chocolate chips
For the coulis
- 250 g canned cherries, drained
- 3 tbsp sugar
- 2 tbsp limoncello liqueur
- unsprayed rose petals, to decorate (optional)
1. For the semifreddo: line a 1kg loaf tin with cling film. Put the cherries in a bowl with 45g of the caster sugar and set aside.
2. In a large mixing bowl, whisk the cream, limoncello and the remaining 55g of caster sugar together until soft peaks form. Beat the crème fraîche a little to loosen it then fold into the cream mixture, followed by the chopped cherries and white chocolate chips.
3. Pour the mixture into the loaf tin and smooth the surface. Freeze for 1 hour, uncovered, then cover with cling film and freeze for a further 6 hours. (The semifreddo can be kept frozen at this stage for up to 3 weeks.)
4. For the coulis: place the cherries, sugar and limoncello in a saucepan over a gentle heat and stir until the sugar dissolves. Leave to cool. Transfer the mixture to a liquidiser and blend until smooth. For a finer finish, push the coulis through a sieve as well.
5. To serve, transfer the semifreddo to the refrigerator to thaw for 1 hour, then remove from the loaf tin and peel off the cling film. Place the semifreddo on a presentation platter and decorate with edible rose petals, if using. Drizzle with some of the coulis and serve in slices.
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