Cherry Semi-Freddo with Raspberries and Coulis

Name: Thermomix recipe: Cherry Semi-Freddo with Raspberries and Coulis
Prep time: 10 min
Ingredients: 1 Batch Raspberry Coulis; 3 eggs, separated; 1 Teaspoon cream of tartar; 100 Grams chocolate dark, milk or white in pieces; 100 Grams hard nougat, in pieces; 50 Grams golden caster sugar; 1 Teaspoon vanilla bean paste; 400 Grams pure cream, chilled; 200 Gram sour cherries fresh or frozen; raspberries to garnish if desired

Serves 6-8 Prep Time 10 minutes Rated: Print

A very elegant semifreddo perfect for entertaining. Make in advance and forget about it! You could shake it up a bit by adding different fruit or nuts

Semi Freddo, really has nothing to do with chocolate frogs, just sayin. Semi frozen, is the literal transalation and so you should really serve this a little while after removing it from the freezer so that you can get a spoon through it easily.

I think it is a lot easier to serve these if you make them in individual servings, also means that you can control how many portions you get from each recipe...remember, smaller is better and it means there are left overs in the freezer for you tomorrow! It makes the perfect dinner party dessert on a hot summer night. A little bit decadent and certainly elegant...so plan that evening...go on. Impress without stress...that’s my motto.

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Need

1 Batch Raspberry Coulis Recipe
3 eggs, separated
1 Teaspoon cream of tartar
100 Grams chocolate dark, milk or white in pieces BUY
100 Grams hard nougat, in pieces
50 Grams golden caster sugar
1 Teaspoon vanilla bean paste BUY
400 Grams pure cream, chilled
200 Gram sour cherries fresh or frozen
raspberries to garnish if desired

Do

1: Place eggwhites and cream of tartar into Thermomix bowl and whip 4 min/Butterfly/37°C/speed 3. Remove egg whites from bowl and set aside.
2: Without cleaning, place chocolate and nougat into Thermomix bowl and chop using Turbo button into roughly pea sized pieces. Remove from bowl and set aside. Time will vary depending on the type of nougat you end up using.
3: Place yolks, sugar and vanilla into Thermomix bowl and cook 4 min/Butterfly/50°C/speed 3. Cool completely before continuing. To speed this up you can remove the mixture from the bowl and cool it in an ice bath.
4: When you are happy that the egg yolk mixture is cool enough, add the chilled cream and whip 20-40 sec/Butterfly/speed 4 or until soft peaks form. Remove Buttefly.
5: Add egg whites, chocolate, nougat and cherries and incorporate 4 sec/Interval.
6: Pour into a lined mould(s) of choice and freeze over night.

Serve with plenty of raspberries or additional cherries and the coulis.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!