Cherry and Turkish Delight Semifreddo with a Red Fruit Salad

Semifreddo: Line a 2 litre capacity mould with double tinfoil or plastic wrap. Whisk the yolks and lemon zest with an electric beater until very thick. Put the milk and sugar into a small saucepan and heat to dissolve the sugar. Whisking constantly, pour the milk mixture onto the yolks and continue whisking until the mixture is cool.
Fold this custard into the whipped cream then fold through the geranium water, cherries and the Turkish delight. Pour into the prepared mould and cover with plastic wrap. Place in the freezer and
after 1 hour gently stir with a spoon to re-distribute the cherries and Turkish delight. This will prevent them sinking to the bottom. Repeat the stirring again if necessary, then allow the mixture to freeze.

Fruit Salad: Place all of the ingredients, except the fruit, in a pot. Bring to the boil then simmer for 20-25 minutes or until reduced and syrupy. Pour into a bowl and allow to cool. This can be made several days ahead, and stored, covered, in the fridge. Half an hour before serving combine the fresh or thawed frozen berries and cherries with half the syrup and allow to infuse.

To serve: Remove the semifreddo from the freezer and turn out onto a platter. Pile the fruit on top or alongside. Serve the remaining syrup in a small jug. Serves 8

Wine Match: Cloudy Bay Late Harvest Riesling 2002 (375 ml) The citrus, fresh, zingy sweet wine flavours of this wine are made for cool desserts like this. $20-$30