I have read a lot about semifreddo which is supposed to be much lighter than ice cream but most of the recipes are custard based. I didn't want adding egg yolks which will make the semifreddo richer than the ice cream I usually make. I found a recipe for strawberry semifreddo that uses egg whites and heavy cream. I substituted chopped bing cherries and added shaved bittersweet chocolates similar to Cherry Garcia ice cream but much lighter, sort of in between ice cream and ice pop. I also poured the mixture in a loaf pan and sliced them for a simpler and easier method of serving. Enjoy the slices with chocolate or cherry sauce or almond cookies, if desired.
Cherry And Chocolate Semifreddo
1 cup fresh bing cherries, pitted and snipped or coarsely chopped
½ cup shaved chocolate candy bar (milk, semi-sweet or bittersweet)
4 egg whites (powder)
2½ teaspoon vanilla extract
¼ cup sugar (add more to taste)
1½ cup heavy cream, whipped
chocolate sauce, cherry coulis, or amaretti cookies (optional)
- Place chopped cherries in one layer on a plate and leave in the freezer. Chill chocolate in the refrigerator.
- In a stand mixer, whip egg whites and vanilla extract until frothy. Gradually beat in sugar. Beat until stiff but not dry. Fold in whipped cream. Chill in the refrigerator for 30 minutes.
- Line an 8 x 4 inch loaf pan with plastic film allowing 6 inch overhang on each side. Put some of the cherries and chocolate evenly on the bottom of the pan then ladle about a third of the chilled cream and egg whites. Freeze for 15 minutes. Repeat layering procedure with the remaining cherries/chocolate and cream/egg whites. Cover top with the plastic film overhang. Freeze for 3 hours or overnight.
- Slice and serve with chocolate or cherry sauce. Or allow to soften for 5 minutes and use ice cream scoop and spoon into dessert glasses.