SEMIFREDDO

With Macerated Cherries And Strawberries

Semifreddo is different to ice cream or gelato as it’s a frozen mousse with extra ingredients added for flavour. It has more air incorporated in the mixture, giving it the lighter feel. Ice cream is denser in texture, has a higher fat content and lower air content. This recipe is light as air with a mellow honey flavour and a pleasingly savoury tang from the ricotta.

SERVES 6–8 oil, for greasing

300ml double cream

200g ricotta

1 vanilla pod, seeds scraped grated zest of 1 orange (reserve the juice)

2 egg whites

60g runny honey

40g caster sugar

30g liquid glucose

80ml berry coulis

CHERRIES AND STRAWBERRIES

200g cherries, stoned and halved

200g strawberries, hulled and sliced

100ml dessert wine

60ml runny honey, plus extra to finish reserved juice of 1 orange bee pollen (optional)

24 x 11cm loaf pan

Brush the inside of the loaf pan with oil and line the base and sides with non-stick baking paper, leaving an overhang of about 2cm (or use a silicone loaf pan).

Pour the cream into the bowl of an electric mixer and whisk until soft peaks form, then fold in the ricotta, vanilla seeds and orange zest. Transfer to a medium bowl and refrigerate.

Put the egg whites and a small pinch of salt in the clean bowl of an electric mixer with the whisk attachment in place.

Put the honey, sugar and glucose in a small saucepan over a medium-low heat and stir until the sugar has melted. Increase the heat to medium, bring to the boil and leave to bubble for about 2 minutes, resisting the urge to stir, until it registers 110°C on a sugar thermometer. Immediately begin whisking the egg whites on a high speed until soft peaks form. When the syrup reaches 116°C, remove the pan from the heat and turn down the mixer speed to medium. With the machine running, slowly and continuously pour the syrup into the egg whites, whisking all the time, until it is all incorporated, then continue to whip for another 8 minutes until the mixture is cool.

Fold in the whipped ricotta cream until completely mixed through, then pour the mixture into the prepared loaf pan. Ripple the berry coulis through to create a ‘veined’ effect and smooth the surface. Gently tap the pan on the work surface, transfer to the freezer and leave overnight.

Combine the cherries, strawberries, wine, honey and orange juice in a bowl, stir until well mixed, then refrigerate to macerate for 10 minutes.

Unmould the semifreddo on a chilled platter and serve in slices with the macerated cherries and strawberries, sprinkled with bee pollen if using.