Meringue semifreddo with cherry coulis

Meringue semifreddo with cherry coulis

Semifreddo di meringa con salsa alle ciliege

By
From
Venice
Serves
6-8
Photographer
Helen Cathcart

This stunning dessert is always delivers the wow factor. It is brilliant for entertaining as it can be left in the freezer until you need it and dressed with the fruit coulis at the last minute. We ate it at L’Osteria di Santa Marina and begged chef Agostino to give us the recipe. You can let your imagination run riot, adding fruit according to the season, nuts or even hot chocolate sauce.

Ingredients

Quantity Ingredient
1 quantity Basic meringue
350ml whipping cream
1 vanilla pod, seeds scraped
or 1 teaspoon vanilla extract
75g icing sugar

Cherry coulis

Quantity Ingredient
500g cherries, macerated
150ml Cherries in wine, wine only
or 150ml white wine
100g caster sugar

Method

  1. Preheat the oven to 120°C. Line 3 baking sheets with baking parchment measuring at least 30 cm square. Divide the meringue mixture into 3 and spread one third on to each sheet making a circle or square around 1 cm thick and 23 cm across. This can be done using a cake tin as a mould and pushing the meringue flat with a spatula. Alternatively draw a circle or square and use a piping bag to pipe a spiral of meringue to form the shape. Bake for 30–40 minutes or until crisp on the outside and slightly soft inside. Remove from the oven and allow to cool.
  2. Put the cream, vanilla and icing sugar into a large bowl and whisk together to soft peaks. Place one of the meringues on to a plate and spread half the cream mixture on top. Put the second meringue on top and spread this with the rest of the cream. Top with the final meringue and freeze overnight. Remove from the freezer and cut into squares or circles by using a hot knife or pushing a ring mould into it. Either re-freeze at this point or serve straight away. If you re-freeze to use later then take them out of the freezer 15 minutes before you wish to serve them.
  3. To prepare the coulis, poach the cherries with the sugar in the wine in a medium saucepan covered with a circle of baking parchment for around 25 minutes or until soft. Remove from the heat, leave to cool and stone them. Purée with a hand-held blender or a food processor and rub through a sieve to make it really smooth.
  4. Serve with the coulis and a glass of cherry wine.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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