Cherry Semifreddo

Ingredients

Equipment

• 1lb loaf tin
• Clingfilm
• Strainer and muslin

Semifreddo Ingredients

• 500g full fat yoghurt drained
• 300g double cream
• 345g Bonne Maman Cherry Compote
• 1 tsp vanilla extract
• 2 tbsp icing sugar
• 6 ready made meringue nests, crumbled

Topping Ingredients

• 150g double cream
• 2 tbsp icing sugar
• 40g Bonne Maman Cherry Compote
• 1-2 tsp honey
• fresh cherries
• mint sprigs (optional)

Method

1. Drain the yoghurt in a muslin over a strainer for 3-4 hours or overnight to reduce the water content.

2. Line a 1lb loaf tin with clingfilm making sure to leave a 15cm overlap at each end.

3. Whisk the cream, vanilla extract and icing sugar till it forms soft peaks.

4. Gently fold in the yoghurt, cherry compote and crumbled meringue nests.

5. Spoon the mixture into the loaf tin and bring up the overlap to flatten and cover completely.

6. Place in the freezer for a least 6 hours or overnight

Cooks tips