Prep Time: 20 minutes Chill Time: 2 hrs
Total Time: 2 hrs 20 mins Yields: 6
Indulge your taste buds with a dessert that’s both elegant and incredibly easy to make – the Sour Cherry and Hazelnut Chocolate Semifreddo from Jamie Oliver’s latest book, “5 Ingredients Mediterranean.” This dessert is truly delicious, creamy, and indulgent thanks to Jamie’s vibrant and flavorful Mediterranean inspiration.
What is Jamie’s Oliver Cherry Hazelnut Chocolate Semifreddo?
This dessert is a heavenly blend of creamy, nutty, and fruity goodness. It’s a semifreddo, which means “half-frozen” in Italian, and it delivers a lusciously smooth and velvety texture. Jamie Oliver’s genius lies in simplifying complex dishes, and this recipe is no exception. With just five main ingredients – eggs, cream, hazelnuts, sour cherries, and chocolate-covered honeycomb bars – you’ll create a show-stopping dessert that tastes as if it took hours to prepare.
Why you’ll love it
There are countless reasons to fall in love with this dessert:
- Simple: The recipe is really simple even for someone who has never tried to prepare a sweet before.
- Ingredients: The combination of toasted hazelnuts, tart sour cherries, and the sweet crunch of honeycomb bars make a perfect pairing of flavors and textures in every bite.
- Semifreddo: is a fantastic dessert for entertaining because you can make it ahead of time, allowing you to focus on enjoying your gathering rather than being stuck in the kitchen.
- Versatility: It’s versatile too – serve it as a refreshing treat on a hot summer day or as a delightful finish to a special dinner party.
Jamie Oliver’s Cherry & Hazelnut Semifreddo | 5 Ingredient Mediterranean Recipe
Ingredients
- Eggs – 4 free-range eggs
- Salt – A pinch of salt
- Double cream – 200 ml double cream or heavy whipping cream
- Hazelnuts – 100 g hazelnuts
- Cherries – 200 g sour cherries (maraschino cherries)
- Honeycomb Bars – 5 crunchy bars (chocolate-covered honeycomb bars)
Instructions
- Split all the eggs into egg whites and yolks.
- Beat the egg whites with a pinch of salt until they form stiff peaks. You should be able to hold the mixture over your head without it falling.
- Mix the egg yolks and double cream in a separate bowl until well combined.
- Fold the whipped egg whites into the egg yolk and cream mixture gently, retaining as much air as possible. This will give the semifreddo a light and fluffy texture.
- Toast the hazelnuts in a dry pan until they become fragrant. Once toasted, crush some of the hazelnuts into a powder and leave others in larger chunks to add both flavor and texture to the dessert.
- Chop the sour cherries into smaller pieces.
- Break the crunchy bars into pieces. These will add sweetness and crunch to the semifreddo.
- Combine the crushed hazelnuts, chopped sour cherries, and bashed crunchy bars into the semifreddo egg cream mixture. Mix all the ingredients together until they are evenly distributed throughout the mixture.
- Transfer the mixture into a suitable container or mold. You can use individual serving molds or one large dish.
- Cover the container with plastic wrap and place it in the freezer. Let it freeze for at least 2-3 hours until it’s solid.
- Before serving, remove the semifreddo from the freezer and transfer it to the refrigerator for about 40 minutes to allow it to soften slightly. This will give it a semi-frozen, ice cream-like texture.
- Garnish with extra hazelnuts, sour cherries, and bits of crunchy bar before serving.
- Enjoy your sour cherry and hazelnut chocolate semifreddo!
Tips
- Make sure to whip the egg whites until stiff
- Toast the hazelnuts for a richer, nuttier flavor. Simply roast them in the oven for a few minutes until they become fragrant.
- Use a high-quality chocolate-covered honeycomb bar for the best results.
- Be gentle when folding the cream into the egg mixture to maintain the airy texture.
Variations
- Experiment with different types of nuts like almonds or pistachios.
- Try other fruit options such as raspberries or strawberries.
- Swap the chocolate-covered honeycomb bars for your favorite chocolate bars or chunks.
How to serve the Cherry & Hazelnut Chocolate Semifreddo?
- Garnish each slice with a drizzle of melted chocolate, a sprinkle of crushed hazelnuts, and a few extra sour cherries.
- Serve in small, elegant portions, as this dessert is rich and satisfying.
- Enjoy the burst of flavors as you savor each spoonful of this delightful treat.
You might like more…
MORE ICE CREAM / SEMIFREDDO RECIPES:
MORE CHOCOLATE RECIPES:
- Macaroni Grill Chocolate Cake
- White Chocolate Amaretto Cheesecake
- Chocolate Tortino
- Chocolate Chip Lava Cookie – TGI Fridays
- Honeycomb Rocky Road Mary Berry
Sour Cherry and Hazelnut Chocolate Semifreddo Jamie Oliver | 5 Ingredients Mediterranean Recipe
Ingredients
- 4 free-range eggs
- A pinch of salt
- 200 ml double cream or heavy whipping cream
- 100 g hazelnuts
- 200 g sour cherries maraschino cherries
- 5 crunchy bars chocolate-covered honeycomb bars
Instructions
- Split all the eggs into egg whites and yolks.
- Beat the egg whites with a pinch of salt until they form stiff peaks. You should be able to hold the mixture over your head without it falling.
- Mix the egg yolks and double cream in a separate bowl until well combined.
- Fold the whipped egg whites into the egg yolk and cream mixture gently, retaining as much air as possible. This will give the semifreddo a light and fluffy texture.
- Toast the hazelnuts in a dry pan until they become fragrant. Once toasted, crush some of the hazelnuts into a powder and leave others in larger chunks to add both flavor and texture to the dessert.
- Chop the sour cherries into smaller pieces.
- Break the crunchy bars into pieces. These will add sweetness and crunch to the semifreddo.
- Combine the crushed hazelnuts, chopped sour cherries, and bashed crunchy bars into the semifreddo egg cream mixture. Mix all the ingredients together until they are evenly distributed throughout the mixture.
- Transfer the mixture into a suitable container or mold. You can use individual serving molds or one large dish.
- Cover the container with plastic wrap and place it in the freezer. Let it freeze for at least 2-3 hours until it's solid.
- Before serving, remove the semifreddo from the freezer and transfer it to the refrigerator for about 40 minutes to allow it to soften slightly. This will give it a semi-frozen, ice cream-like texture.
- Garnish with extra hazelnuts, sour cherries, and bits of crunchy bar before serving.
- Enjoy your sour cherry and hazelnut chocolate semifreddo!
