Cherry, Cardamom and Rose Semi-freddo

The British cherry season is in full swing, so make the most of them while they’re cheap and plentiful. Here they are complemented by subtle cardamom and rose to create a light and fragrant parfait.

Hands-on time 30min, plus cooling and freezing. Cooking time about 5min. Serves 8-10

◆ 500g (1lb 2oz) fresh cherries,

halved and pitted ◆ 175g (6oz) caster sugar ◆ 5 cardamom pods, seeds removed and finely ground in a pestle and mortar ◆ 3 medium eggs ◆ 300ml (½ pint) double cream ◆ ½tsp vanilla bean paste ◆ 1tbsp rose water (we used

Steenbergs organic), optional ◆ 200g (7oz) crème fraîche

1 Put cherries into a pan with 100g (3½oz) sugar and 100ml (3½fl oz) cold water, heat gently, stirring occasionally, until sugar has dissolved, then simmer for about 6min until cherries are just tender. Strain over a jug, then immediately add crushed cardamom seeds to the warm syrup. Pour syrup back into the pan and bubble for a further minute to reduce slightly. Set cherries and syrup aside to cool completely. Once cooled, strain syrup through a fine sieve to remove the cardamom. 2 Line a 900g (2lb) loaf tin with clingfilm – first rinse out the tin with cold water or grease the inside with oil to help the clingfilm stick and ensure it is overhanging the sides. 3 When cherries and syrup are cool, remove half the cherries and roughly chop; set aside. Add remaining cherries to the strained syrup, cover and chill until needed. 4 Put the remaining sugar with the eggs in a large heatproof bowl set over a pan of barely simmering water. Using an electric whisk, beat for about 7-10min until pale, thick and doubled in volume – the whisk should leave a ribbon trail on the surface when lifted. Remove from heat and whisk for about 2min until cool. In a separate bowl, whisk cream, vanilla and rose water (if using) to soft peaks. Fold into the egg mixture, followed by the crème fraîche. Finally, fold in the chopped cherries. 5 Tip mixture into the prepared tin, fold over clingfilm to cover, then freeze for at least 6hr until firm, or overnight. 6 To serve, remove semi-freddo from the freezer 5min before turning out on to a platter. Using a sharp knife (dipped in hot water), cut into thick slices, and spoon over cherries and syrup. PER SERVING (if serving 10) 335cals, 3g protein, 26g fat (16g saturates), 23g carbs (23g total sugars), 1g fibre GET AHEAD Make up to 2 days ahead, keeping parfait frozen. Cover cherries in syrup and keep chilled. Remove cherries from the fridge a couple of hours before serving.