How to cook
If frozen fruit are used, you don't even have to wait for them to defrost.
Place the fruit, sugar and lemon juice on the hob and boil them lightly for 7 minutes. If using fresh fruit, add 1 small cup of water, but for the frozen fruit it is not necessary.
The fruit sauce is strained, filtered and left to cool, then stored in the refrigerator to slightly set.
Beat the egg whites with two drops of lemon juice, in a water bath on the stove (temperature 122°F (50 degrees), for about 3-4 minutes)
Separately, whip the cream into a fluffy cream.
The fruit mixture of blueberries and cherries is poured little by little into the egg whites and is mixed with a spatula with smooth movements to achieve a smoot mixture.
Add the cream in portions with while mixting with smooth movements.
The finished mixture for the semifreddo is filled into the desired shapes or box with a lid and stored in the freezer for 8 hours to set.
The cherry and blueberry semifreddo is not served very frozen, but slightly defrosted and sprinkled with grated dark chocolate and crushed hazelnuts.
A great dessert, that will cool you down and sweeten your taste buds and brighten your mood!