We keep moving towards Christmas.
And time literally flies.
This Semifreddo dessert I did many times for these dates because you do and can eat whenever you want.
(You really can make some days before Christmas)
This time I did with black cherries and almonds and I liked this version. I also want to say I used frozen cherries or canned dark sweet cherries (for those who are not in summer) and only outside decorate with fresh cherries.
Those who are in summer (Australia, New Zeland, Chile) can use fresh or frozen cherries.
But it also has chocolate and almonds. A very Christmas dessert.
Source:The girl in the little red Kitchen
3/4 cup granulated white sugar
4 large egg yolks
1 1/2 cups heavy cream
1 teaspoon almond extract
1 cup silvered almonds toasted
1 1/2 cups frozen dark sweet cherries
or a jar of sour cherries
bittersweet chocolate and some cherries
Line a 9x5 inches loaf pan (23 x 14 cm aprox)
with plastic wrap, letting the excess hang over from the sides.
In a double boiler whisk together the sugar and egg yolks until the sugar dissolves and the egg yolks triple in size (about 6 minutes).
Using a stand mixer or by hand whip the heavy cream until it forms medium peaks.
Carefully fold in half the egg yolks, making sure not to deflate too much of the whipped cream and then the remaining yolks.
Scraping down the bottom and sides of the bowl. Gently stir in the almond extract. Scoop about 1/3 of the mix into your prepared pan and place 1/4 cup of almonds, about 1/2 cup of cherries .Add more whipped cream and build layers so that you end up with 3 total layers of filling and 1/4 cup almonds and 1/2 cup of cherries. remaining to top.
Carefully fold over the excess plastic wrap and place in the freezer to firm up at least 4 to 6 hours.
To serve remove semifreddo from the freezer 5 minutes before turning out on to a platter. Using a sharp knife (dipped in hot water) cut into thick slices and spoon over cherries, almonds and chocolate pieces.
Semifreddo de almendras tostadas y cerezas
(frescas o congeladas)