Cherry Chocolate Brownie Semifreddo
Serves 10
For the brownie base
3 eggs
90g Siúcra caster sugar
90g Siúcra rich dark sugar
150g chocolate pieces
120g butter
3 tbsp cocoa powder, sieved
100g self-raising flour, sieved
For the ice cream
300ml double cream
300ml full fat milk
180g Siúcra caster sugar (divided to 2 x 90g)
1½ tsp vanilla extract
5 egg yolks
200g frozen pitted cherries
For the chocolate sauce
80g 70% chocolate pieces
30g butter
100ml double cream
3 tbsp Siúcra rich dark sugar
1 to 2 tbsp Irish cream liqueur (optional)
2 to 3 tbsp chopped pistachios, for the top
Sugared fresh cherries
To prepare the brownie base, preheat the oven to 170°C/fan 150°C/gas 3.
Line the base of a 25cm x 20cm x 3.5cm brownie tin with baking parchment.
Whisk the eggs and Siúcra caster and rich dark sugars together until pale and fluffy.
Melt the chocolate and butter in a bowl over a saucepan of hot water until smooth.
Stir the chocolate mix into the egg mixture.
Fold in the sieved cocoa powder and flour.
Pour into the prepared baking tin, spreading evenly.
Bake for 22 to 24 minutes or until just set.
Leave to cool in the tin for 20 minutes before turning out onto wire rack.
Cut in half lengthways (or to fit the loaf tin) and leave to cool completely.
To make the ice cream, place the ice cream maker container (bucket) in the freezer overnight.
Heat the milk and double cream, 90g of Siúcra caster sugar and vanilla extract until the sugar dissolves which is almost boiling point.
Remove from the heat.
Whisk the egg yolks and the remaining 90g of Siúcra caster sugar until fluffy and pale.
Measure 120ml approx. of warmed milk /cream and pour into the eggs while still whisking.
Return the egg / milk mix into the saucepan of remaining warm cream / milk and stir constantly over a medium low heat until a thin custard forms. This will take about 5 to 6 minutes.
Cool, cover and place in the fridge until cold.
Pour into chilled bucket and place in the ice cream maker and proceed, following manufacturer’s instructions.
To prepare the chocolate sauce, place the chocolate pieces, butter, double cream and Siúcra rich dark sugar in a saucepan and slowly heat so the chocolate melts.
Add Irish cream liqueur (optional) and stir well and leave to cool completely.
To assemble, line a 900g loaf tin with double piece of plastic wrap ensuring you have excess on the sides to cover the top.
Spread half the ice cream into the lined loaf tin and add a layer of frozen cherries, then spread the rest over the top.
Place the brownie layer on top and cover over with wrap.
Place in the freezer overnight.
To serve, place on a platter or cake stand and carefully unwrap.
Drizzle chocolate sauce over the top, sprinkle over the chopped pistachio and add sugared cherries.
Serve immediately.
To sugar cherries: You’ll need fresh cherries with stalks attached, whisk 1 egg white on a bowl and add some Siúcra caster sugar on to a plate. Roll the cherries into the egg white and then into sugar. Leave to dry on parchment before using.
