Tart Cherry Semi-fredo Recipe

Prepare the Base

In a bowl, whisk together the egg yolks and sugar until pale and creamy. In a saucepan, heat the tart cherry puree over medium heat until warm. Slowly add the warm puree to the egg mixture while whisking constantly. Return to the saucepan and cook over low heat until slightly thickened. Let it cool.

Whip the Cream

In another bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cooled cherry mixture until well combined. Pour into a loaf pan and freeze for at least 4 hours or until firm.

Make the Meringue

In a clean mixing bowl, whip the egg whites until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form. Gently fold in the brandy. Pipe or spoon the meringue onto a baking sheet lined with parchment paper and bake at 200°F (93°C) for 2 hours until dry.

Prepare the Gel

Soak the gelatin sheets in cold water for about 5 minutes until softened. In a saucepan, combine blood orange juice and sugar, heat until sugar dissolves. Remove from heat and stir in the softened gelatin until completely dissolved. Pour into a shallow dish and refrigerate until set.

Make Mint Powder

Blend dried mint leaves in a spice grinder until fine powder forms. Set aside for garnish.

Serve

Slice the semi-fredo and plate with a drizzle of blood orange gel, a few meringue pieces, and a sprinkle of mint powder on top.