Creamy Cherry Semifreddo Popsicle

We are still working from the Bachour book, and continuing to learn new things with each recipe. This week we attempted the cherry semifreddo popsicle.

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Ingredients

Cherry Semifreddo: Whisk eggs, salt and sugar over a double boiler and continue to cook, whisking often to reach 170°F.

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INSTRUCTIONS

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Fold in cherry puree and whipped cream until smooth.

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Almond Chocolate Sponge Cake: Process all ingredients in a blender until smooth.

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Strain into an iSi whipper, charge with 1 N2O charger and refrigerate for at least 2-3 hours.

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Creamy Cherry Semifreddo Popsicle

Nailed It!

We are still working from the Bachour book, and continuing to learn new things with each recipe. This week we attempted the cherry semifreddo popsicle.

Ingredients

Cherry Semifreddo: Whisk eggs, salt and sugar over a double boiler and continue to cook, whisking often to reach 170°F.

INSTRUCTIONS

INSTRUCTIONS

Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment and whip until thick and cool.

Fold in cherry puree and whipped cream until smooth.

INSTRUCTIONS

Almond Chocolate Sponge Cake: Process all ingredients in a blender until smooth.

INSTRUCTIONS

Strain into an iSi whipper, charge with 1 N2O charger and refrigerate for at least 2-3 hours.

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