A cherry semifreddo popsicle served with chocolate almond sponge cake and garnished with cherry gel and chocolate tuile.
- 2 large eggs
- Pinch of kosher salt
- 113 g granulated sugar
- 340 g cherry puree
- 227 g heavy cream whipped to soft peaks
Chocolate Almond Microwave Sponge Cake
- 70 g sugar
- 125 g egg white
- 80 g egg yolk
- 40 g almonds ground
- 19 g AP flour
- 40 g chocolate finely chopped
- 20 g cocoa powder
- 100 g cherry puree
- 15 g granulated sugar
- 1 g agar agar
- 50 g unsalted butter melted
- 50 g icing sugar
- 50 g egg whites
- 40 g all purpose flour
- 10 g cocoa powder
Whisk eggs, salt and sugar over a double boiler and continue to cook, whisking often to reach 170°F.
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.
Almond Chocolate Sponge Cake
Process all ingredients in a blender until smooth.
Strain into an iSi whipper, charge with 1 N2O charger and refrigerate for at least 2-3 hours.
Cut slats in plastic cups, fill halfway with batter and microwave for 40 seconds to cook.
Flip cups upside down and set aside to cool.
Bring puree, sugar and agar agar to a boil in a small pot.
Refrigerate until cold and process in a blender until creamy.
Preheat oven to 325° F.
Mix to combine butter, icing sugar and egg whites in a stand mixer fitted with a paddle attachment. Add flour and cocoa and beat until smooth.
Refrigerate mixture for at least half an hour.
Spread batter on to a sheet tray lined with a nonstick mat and bake until firm.
Pipe cherry semifreddo into popsicle molds.
Insert sticks and place into freezer until very firm.
Unmold and place popsicles onto a sheet pan lined with parchment paper.
Place popsicle onto the center of a plate and spread Cherry Gel alongside. Top popsicle with dots of gel, and a piece of sponge cake. Garnish with tuile.
Recipe Source: SerenaLissy.com
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