Cherry and White Chocolate Semifreddo
* 250g cherries, pitted * 4 egg yolks * 1 teaspoon vanilla bean paste
* 1/3 cup caster sugar * 1 1/2 cups thickened cream
* 3 egg whites * 100g white chocolate, finely chopped
* Pittee fresh cherries, silver cachous and flaked coconut, to serve
Grease a 7.5cm deep, 10.5cm x 25.5cm (top) loaf pan. Line base and sides wit baking paper, allowing 3cm overhang on all sides. Roughly chop cherries. Place on a plate lined with paper towel. Pat dry.
Using an electric mixer, beat egg yolks, vanilla and sugar together for 2 or 3 minutes or until thick and creamy. Wash and dry beaters. Beat cream in a separate bowl until soft peaks form. Wash and dry beaters. Beat egg whites in a separate bowl until stiff peaks form.
Gently fold cream, cherries and white chocolate into egg yolk mixture. Fold egg white, in 2 batches, into cream mixture.
Spoon into prepared pan. Cover surface with plastic wrap. Freeze overnight or until firm. Set aside for 5 minutes to soften. Turn onto a plate. Top with cherries, cachous and coconut. Serve.