• 4 yolks
• 2 eggs
• 100 g of sugar
• 500 ml of heavy cream
• 100 g of Plazma Ground
• 75 g of Plazma
• 100 g of frozen sour cherries
• 50 g of dark chocolate
• 200 g of frozen sour cherries
• 100 g of sugar
• 200 ml of red wine
• ½ teaspoon of cinnamon
• ¼ teaspoon of ground clove
• 1 star anis
• 1 teaspoon of cornstarch
Line a rectangular mold, 30 x 11 cm in size, with transparent foil. Prepare 2 pans of a different diameter, which you will use for cooking over steam. In the larger pan, pour water, and put the smaller pan inside it, and heat them so the water warms up. In the smaller pan, put the yolks, whole eggs and sugar and stir continuously for 5-10 minutes until the mass starts to slightly thicken or starts to look like thin cream. When the eggs have been thermally processed, remove the cream from the steam, cover with transparent foil and leave it to cool completely.
Whisk the heavy cream, add the egg cream and blend it well together. Add the Plazma Ground to the mixture and stir again. Break the Plazma into larger pieces and put it in the mixture together with the sour cherries and chopped dark chocolate. Gently stir it all together and pour in the mold and put it in the freezer.
Every 30 minutes, take the mixture out of the freezer to gently stir it, otherwise the solid ingredients will fall to the bottom of the mold. Return the mold to the freezer so the semifreddo can completely freeze.
In a separate small pan, place the remaining sour cherries and sugar. Add the wine and spices and put over low heat for 10 minutes. In a separate bowl, mix the cornstarch with a little bit of water to avoid making lumps, then pour it in the small pan that contains the sour cherries.
Cook for a couple more minutes so the topping thickens, then remove from heat and leave it to cool to room temperature.
Take the frozen semifreddo from the mold, cut in slices and coat with the fruit topping.