Creamy frozen dessert packed with cherries and served with chocolate ganache.
130g Caster Sugar
5 Egg Yolks
400ml Double Cream
1 tsp Vanilla Extract
For the ganache
100g Dark Chocolate
100ml Double Cream
2lb Loaf Tin, lined with baking paper
Add the cherries, 30g sugar and the water to a small saucepan.
Bring to the boil, stirring as you cook, then cover and simmer on a low flame for 15 minutes.
Allow to cool, remove the cherry stones, then purée.
Place the egg yolks into a bowl along with the remaining sugar, then beat until pale and fluffy with an electric whisk.
Whip the cream in another bowl until you have soft peaks.
Mix ¾ of the cherry purée into the egg yolk mix along with the vanilla essence and gently fold in the whipped cream.
Pour some of the mixture into the prepared tin and some of the remaining cherry purée, swirling through to create a ripple effect.
Add more of the mixture and repeat with the cherry purée.
When finished, cover the top with cling film and freeze for at least 8 hours.
To make the ganache
Break up the chocolate and put into a small saucepan with the cream.
Gently heat until the chocolate has melted and serve alongside slices of the semifreddo.