Capo d’opera! - A Masterpiece!

Voler bene, everyone!!!

Today we would like to share another new recipe from the land of the Grand Canal of Venice! Wuuu.. Sounds great, but it's cuisine are much greater than the name. Here we are, White Chocolate And Sour Cherry Semifreddo.

Yessss.. it might looks like an ice-cream but, no machine needed to make this ice cream-like dessert! Tart-sweet sour cherry jam beautifully offsets the creamy white chocolate in this dessert. For the best flavor, search out for white chocolate made from cocoa butter, not vegetable fat as is found in some brands coz it will be much cremier. *sslrrrpppp hahaha.

Have a try. Aumm ;)

Here's the ingredients:

• 1 cup cold heavy cream
• 170g best-quality white chocolate, chopped
• 4 large egg yolks, at room temperature
• 1/2 cup granulated sugar
• 3 Tbs. whole milk
• 2 large egg whites, at room temperature
• 1/2 tsp. cream of tartar
• 1/4 tsp. table salt
• 1/2 cup sour cherry jam, such as Morello
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Direction:

1. Whip the Cream: Whipping heavy cream in a chilled bowl with chilled beaters keeps it very cold so it can reach its loftiest potential. Stop the mixer the moment the cream has reached stiff peaks.

2. Make a zabaglione: Beating the zabaglione ingredients over simmering water cooks them gently; don't let the bottom of the bowl touch the water, or the eggs may scramble. The zabaglione is done when it's thick and foamy and the beaters leave a ribbony trail when you lift them.

3. Make a Swiss Meringue: Gently cooking the meringue ingredients over the same simmering water streamlines the recipe and yields fluffy, glossy results. To prevent the eggs from overcooking once the meringue is glossy, continue beating it off the heat until very thick and billowy, like marshmallow fluff.

4. Fold together: When folding the components together, use a large silicone spatula and long, gentle strokes to preserve as much air in the mixture as possible. Stop as soon as no streaks remain.

5. Add swirls: If adding swirls of jam at the end, don't overmix lest you lose the effect; just one or two long strokes of the spatula should do it.

6. Freeze, then serve: Smoothing any wrinkles on the surface of the frozen semifreddo is easy to do with a warm knife or small offset spatula.

Anddd... wallaahhh !! There you go. A mouth watering semifreddo ready to be served :D

 Slice the semifreddo crosswise into 1-inch-thick pieces to serve.

Here are a video of how to make a semifreddo to guide you along ;)

That's all from us and enjoy the dessert. Grazie !!

 p/s: Do leave your comment if you like to ask some questions on making White Chocolate And Sour Cherry Semifreddo. And some feedback, perhaps :D