This was fast and easy, sweet and cold – perfect for summer.
I’m putting the full recipe here. When I make it for just our family, I use my mini-springform pan (5″ diameter and 2 1/2″ high) and make just 1/3 of the recipe. That’s the same trick I use for making small batch cheesecakes. We get 4 single servings instead of 12, which is perfect.
1 ½ cups pitted fresh or frozen red cherries
3 ripe mangoes, peeled, pitted and cut into chunks (3 cups)
3 T honey
½ cup nonfat sour cream
5 large eggs, room temp
½ cup sugar
Cut cherries into small pieces; spread in a single layer on a foil-lined baking sheet and freeze until very hard. You’ll need an 8″ springform pan lined with nonstick foil. Place pan in freezer while preparing semifeddo.
Puree mango and honey in a blender until smooth. Transfer to a large bowl; whisk in sour cream until blended.
Put eggs and sugar in large, heatproof bowl set over a saucepan of simmering water. With mixer on high speed, beat mixture until thick, pale and tripled in volume, about 10 minutes, or until mixture registers 160 F on an instant-read thermometer. Remove from heat and fold into mango mixture.
Fold half of the frozen cherries into mixture and pour into prepared springform pan. Scatter remaining frozen cherries over top of batter. Freeze 24 hours or until solid.