Toblerone-Semifredo

Name: Toblerone-Semifredo
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 500 g frozen sour cherries; 200 g Milk chocolate with honey and almond nougat; 4 Eggs (size M); 500 g Whipped cream; 7-10 Tbsp scraped pulp from 1 vanilla pod; 100 g + 5 tablespoons sugar; 1-2 TABLESPOONS Cornstarch; 7-10 Tbsp Baking or parchment paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 10

500 g frozen sour cherries
200 g Milk chocolate with honey and almond nougat
4 Eggs (size M)
500 g Whipped cream
7-10 Tbsp scraped pulp from 1 vanilla pod
100 g + 5 tablespoons sugar
1-2 TABLESPOONS Cornstarch
7-10 Tbsp Baking or parchment paper

Directions

1
Defrost the cherries in a sieve, collecting the juice. Finely chop the chocolate. Separate eggs. Whip egg whites and cream separately until stiff, chill.
2
Whisk vanilla pulp, egg yolks and 100 g sugar until white and frothy. Fold in cream and beaten egg white, finally fold in chocolate. Line a box or casserole dish (approx. 1.25 litres capacity) with baking or parchment paper. Pour in the mixture, smooth it down and freeze in the freezer for at least 5 hours
3
Remove the parfait from the freezer and let it stand at room temperature for about 15 minutes. Bring drained cherry juice and 5 tbsp. sugar to the boil. Mix the starch with a little water and thicken the simmering stock. Add the cherries, bring to the boil again briefly, remove from the heat, allow to cool slightly. Cut parfait into slices, arrange with cherries