Toblerone-Semifreddo with hot cherries

Name: Toblerone-Semifreddo with hot cherries
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 200 g Toblerone; 1 Vanilla pod; 4 fresh eggs (Gr. M); 500 g Whipped cream; 100 g + 5 tablespoons sugar; 500 g Sour cherries; 0?a Cherry nectar; 1-2 TABLESPOONS Cornstarch; baking paper, cling film

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 10

200 g Toblerone
1 Vanilla pod
4 fresh eggs (Gr. M)
500 g Whipped cream
100 g + 5 tablespoons sugar
500 g Sour cherries
0?a Cherry nectar
1-2 TABLESPOONS Cornstarch
baking paper, cling film

Directions

1
Line a box form (approx. 1.5 l capacity) with baking paper. Finely chop Toblerone for the ice cream mixture. Cut the vanilla pod lengthwise and scrape out the pulp with a knife. Separate the eggs.
2
Beat the egg whites and cream separately until stiff and cover and chill. Whip vanilla pulp, egg yolk and 100 g sugar with whisk of mixer for 3-5 minutes until white-creamy. First fold in Toblerone, then cream, then beaten egg whites.
3
Smooth the mixture in the mould. Cover with foil, freeze for at least 5 hours.
4
Wash, stalk and stone the cherries. Boil up cherry nectar with 5 tablespoons of sugar. Stir starch with 2-3 tablespoons of water until smooth and bind the nectar with it. Add cherries and simmer for 2-3 minutes.
5
Allow Semifreddo to thaw in the mould at room temperature for 10-15 minutes. Cut into slices, possibly refreeze the rest. Serve the semifreddo and hot cherries. Keep any remaining cherries cold in screw-top jars.