That point in the summer has arrived. IT’S TOO HOT. My legs stick to any surface I sit on, I’ve melted numerous lip balms and plastic cups left in my car, and I have to keep a close eye on my roommate’s air conditioning habits, that power isn’t gonna pay itself.
Oppressive heat calls for icy luxury. This week, that luxury comes to us by way of Luxardo cherries and you nearest freezer. You may recall a recent fennel pollen semifreddo and my argument for making this every day. But really, semifreddo is the ultimate easy dessert.
Whip cream, whisk eggs with additional ingredients, combine, and freeze. There, done. It’s almost too easy.
My pal and fellow class instructor, Evan, and I decided it was high time we rally the Caputo’s troops from all locations for a fun, food-oriented gathering. We love these monthly Cravings and wanted to share that with our fellow cheesemongers and deli co-workers, so we pulled a few cocktails and cheese samples together to learn about, discuss, and enjoy.
I wanted to make something special to add to the lineup. Luxardo semifreddo, duhhhhh.
I couldn’t stop there. I wanted to incorporate a fun play on neapolitan ice cream by adding a chocolate and mascarpone component as well. The Luxardo semifreddo was fantastic, but sandwiching it between two other semifreddi made it even more so.
We nibbled and snacked. We sipped and laughed. And then we ate semifreddo. LOTS of semifreddo.
You can make yours and keep them frozen for up to a week without compromising flavor. So I say make a giant batch to cool off and keep your heat-induced impatience in check. It’s worked for me all season. Enjoy!
Luxardo Cherry Semifreddo
- 1 egg
- 4 egg yolks
- 1/3 cup Luxardo Cherries, roughly chopped
- 3 tablespoons Luxardo cherry syrup, poured off from the whole Luxardo cherries
- 1 ½ cups cream
Line a medium loaf tin with plastic film. Beat the cherry syrup, egg, and egg yolks with the honey in a bowl until pale and thick. Whip the cream until it has thickened and doubled in volume. Fold in the egg and cherry juice mixture and pour into the loaf tin. Wrap in plastic and freeze for 3 hours. Remove the semifreddo and fold in the chopped cherries. Cover again and continue to freeze for an additional 2 hours or overnight.
When ready to serve, invert the semifreddo onto a serving platter and drizzle with extra Luxardo syrup or more cherries. Serve slices immediately.
(For chocolate or mascarpone semifreddo, substitute cherry components for melted dark chocolate or mascarpone. You’ll also want to add 1/4 cup sugar when mixing with the egg yolks.)