Plazma semifreddo with sour cherry and wine syrup

1. Step

Line a rectangular mold with dimensions 30 x 11 cm with transparent foil. Prepare two pots of different diameters for steaming.

2. Step

Pour water into the larger pot, then place the smaller pot inside and put it on the stove to heat the water. Pour egg yolks, whole eggs, and sugar in the smaller pot and stir constantly for 5-10 minutes until the mixture slightly thickens and starts to resemble a thin cream. When the eggs are thermally processed, remove the cream from the steam, cover it with transparent foil, and let it cool completely.

3. Step

Beat the whipping cream, add the egg cream, and combine everything well. Add Ground Plazma to this mixture and mix everything well again. Break Plazma biscuits into larger pieces and add them to the mixture together with the sour cherries and chopped dark chocolate. Mix everything gently, then pour it into the mold and place it in the freezer.

4. Step

Every 30 minutes, take the mixture out of the freezer to stir it gently, as otherwise the solid ingredients will sink to the bottom of the mold. Return the mold to the freezer so the semifreddo can freeze completely.

5. Step

In a separate saucepan, pour the remaining sour cherries and sugar. Add wine and spices and put it on low heat to cook for 10 minutes.

6. Step

In a separate bowl, mix cornstarch with a little water to avoid lumps, then pour it into the saucepan with the sour cherries.

7. Step

Cook for a few more minutes until the sauce thickens, then remove it from the heat and let it cool to room temperature. Remove the frozen semifreddo from the mold, cut it into slices, and drizzle with the fruit sauce.

8. Step

Your dessert is ready!