From the blog For Love of the Table
Bing Cherry Compote:
1 lb. Bing Cherries (about 3 cups), halved and pitted
6 T. (75 g.) sugar
1/2 T. lemon juice
2 T. brandy or kirsch
Place the cherries in a wide sauté pan set over medium high heat. When the cherries begin to steam and sizzle quietly, add the sugar and lemon juice and shake to distribute. Cook the cherries at a brisk simmer—stirring occasionally with a heat-proof spatula—until the cherries are tender and beginning to break down a bit (although they should still be holding their shape) and the juices are beginning to thicken—about 5 minutes. Add the brandy and bring back to a simmer—cooking until the juices have thickened slightly again...perhaps a minute. Remove from the heat, scrape into a bowl and chill.
Place a sieve over a bowl and strain the cherries to collect the juices. Measure out 1/3 cup of the juices (don't worry if you don't have that much). Transfer half of the cherries from the colander (about 140 to 150 g.) to the food processor and pulse just to coarsely chop. Add the chopped cherries to the 1/3 c. juice—you should have a scant cup of chunky cherry sauce. Add the remaining cherries to any remaining liquid in the bowl and reserve separately. The scant cup of chopped cherries is to be folded into the semifreddo...the other will serve as a garnish/sauce.
The Semifreddo:
2 c. chilled heavy cream
5 egg yolks plus 1 whole egg
1 c. sugar
1/2 c. water
Chunky cherry sauce from above
3 oz. semi-sweet chocolate, melted
Line a 9- by 5- by 3-inch (8 cup capacity) loaf pan with plastic wrap, leaving a generous overhang on all sides, and set aside.
Whip the cream to soft peaks and chill.
Prepare the pâte à bombe: In bowl of stand mixer fitted with whisk attachment, begin whipping the yolks and the egg on medium-high speed. Whip until light, lemon-colored and fluffy—about 3 to 4 minutes.
When you begin whipping the eggs, combine sugar and water in a small saucepan. Cook over high heat until it reaches the firm ball stage (248°F/121°C). As the syrup nears the proper temperature, increase the speed of the mixer to high if the eggs are not yet fluffy and light, decrease it to medium-low if they are ready before the syrup is.
When the syrup reaches the proper temperature, with the mixer running on medium speed, carefully drizzle the hot sugar syrup down the side of the bowl. When all the syrup has been added, increase the speed to high and whip until the mixture is cool, thickened and very fluffy. This will take at least 5 to 6 minutes.
Finish the Semifreddo: Place the cold cherry sauce in a large bowl and whisk in about a third of the pâte à bombe. Add the remaining pâte à bombe to the bowl, followed by the whipped cream. Fold everything together using a rubber spatula or a whisk.
Spoon/pour about 1/4 of the cherry mixture into the prepared pan. Use a spoon to drizzle about 1/3 of the melted chocolate evenly over the cherry mixture. Carefully add another 1/4 of the cherry mixture into the pan. Drizzle with another 1/3 of the melted chocolate. Repeat another layer of cherry mixture, the last of the melted chocolate, and finish with the last of the cherry mixture. Cover the pan with plastic and freeze for at least 8 hours or up to a week.
When ready to serve, remove the semifreddo from pan and peel off plastic. Slice thickly using a thin, sharp knife that has been run under hot water and wiped dry. Serve with the reserved whole cherry compote and a little whipped cream, if you like. Serves 8 to 10.
(Recipe inspired by the Bittersweet Chocolate & Orange Semifreddo in Flour by Joanne Chang and a recipe for Bing Cherry Ice Cream from Williams-Sonoma Kitchens)
http://www.forloveofthetable.com/2014/06/bing-cherry-chocolate-chip-semifreddo.html
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