Prep Time: 35 minutes Total Time: 8 hours 45 minutes Semifreddo, which translates to 'semi-frozen,' is a classic Italian dessert that offers a light, airy texture—a delightful blend of ice cream and mousse. This cherry-raspberry version is bursting with fresh spring flavors and is perfect for entertaining, thanks to its make-ahead convenience. Feel free to use any fresh or thawed frozen fruit you have on hand for this versatile treat. Ingredients - ¾ cup granulated sugar - 4 teaspoons cornstarch - ½ teaspoon kosher salt - 5 ounces fresh or thawed frozen cherries, pitted (plus extra for serving) - 5 ounces fresh or thawed frozen raspberries (plus extra for serving) - 1 tablespoon fresh lemon juice - 3 tablespoons elderflower liqueur (such as St-Germain) - 1 large egg - 2 large egg yolks - 1 ¼ cups heavy cream Directions 1. Prepare the Fruit Puree: - In a small saucepan, whisk together ¼ cup sugar, cornstarch, and ¼ teaspoon salt. Add the cherries and raspberries, and bring to a boil over medium-high heat, stirring frequently. - Boil for 1 minute, then stir in the lemon juice and elderflower liqueur. - Transfer the mixture to a food processor and puree until smooth. Pass the puree through a medium-coarse-mesh sieve, discarding any solids. You should end up with about 1 ¼ cups of fruit puree. 2. Make the Egg Mixture: - In a large heatproof bowl, combine the whole egg, egg yolks, and the remaining ½ cup sugar and ¼ teaspoon salt. Set the bowl over (but not in) a pot of simmering water. - Whisk the mixture until it’s warm (about 160°F) and the sugar has dissolved. Using a mixer, beat the mixture on medium-high speed until thick and cool, about 3 to 5 minutes. 3. Combine Ingredients: - Reduce the mixer speed to low and beat in 1 cup of the berry puree. - In a clean bowl, whip ¾ cup of the heavy cream to stiff peaks. Gently fold this whipped cream into the berry mixture. You should have about 3 ½ cups of the semifreddo mixture. 4. Freeze the Semifreddo: - Divide the mixture evenly between 8 freezer-safe glasses. Freeze until firm, at least 8 hours, or up to 3 days if covered with plastic wrap. - Meanwhile, refrigerate any remaining berry puree in an airtight container. 5. Serve: - Before serving, remove the semifreddo from the freezer and let sit for 10 minutes. Whip the remaining ½ cup of heavy cream to soft peaks. - Spoon the remaining berry puree over the semifreddo. Garnish with extra raspberries, cherries, and a dollop of whipped cream. Enjoy this refreshing, elegant dessert that’s sure to impress your guests with its vibrant flavors and creamy texture!