Shirley Temple Float w/ Cherry Semifreddo

Emily Alben, @almondmilkmaiden, has done it again, folks!

This Shirley Temple Float brings together fizzy nostalgia and homemade elegance in one delightful glass. At the heart of it is a tart cherry compote, layered into a lush semifreddo and finished with a sparkling pour-over moment that would make any soda fountain swoon.

Whether you're hosting friends or just want to treat yourself on a warm afternoon, this float is a showstopper. And with a spoonful of our Tart Cherry Magic Magnesium added to the compote, you're sipping on sweet dreams, too.

Cherry Compote 

• 2 cups cherries, pitted (or frozen)
• 1/2 cup of filtered water
• 1/4 cup sugar, honey, or maple syrup
• 2 tsp vanilla bean paste
• 1 tsp salt
• Juice from 1 lemon
• 1 tsp Cherry Magnesium

Cherry Compote Recipe

1. Add all ingredients except for the Cherry Magnesium into a medium pot. Stir together and bring to a simmer over medium heat. Cook for 8-10 minutes, breaking up the cherries with the back of your spoon, until jammy and most of the liquid has evaporated. Add in your 1 tbsp of Cherry Magnesium and give a final stir.
2. Remove half of the cherry compote to save for the Cherry Semifreddo
3. To the pot add an additional 1/2 cup of filtered water and stir together for a syrupy consistency. Remove from heat, pour into a jar, and let cool in the fridge until ready to use. 

Cherry Semifreddo

• 1 cup (240 ml) heavy cream
• 1/2 cup (120 g) creme fraiche
• 2 tbsp vanilla bean paste
• 4 large eggs
• 3/4 cup (175 g) granulated sugar
• 1/2 tsp salt

Cherry Semifreddo Recipe

1. Line a loaf pan with plastic wrap, leaving overhang on both sides
2. In the bowl of a stand mixer fitted with a whisk attachment, whisk the heavy cream, creme fraiche, vanilla, and salt to soft peaks. Transfer mixture to another bowl and keep cool in the fridge until ready to use.
3. Add your eggs and sugar to a medium bowl. Place the bowl over a pot filled with a few inches of simmering water, creating a bain marie. Whisk for 6-8 minutes until sugar has dissolved. Pour mixture into stand mixer and whisk on high speed for another 6-8 minutes until pale, thick, and doubled in volume.
4. Fold half the cream mixture into the egg mixture until almost combined, then fold in the remaining half. Making sure not to lose too much aeration. Add in your cherry compote and fold just until rippled throughout. Pour into your loaf pan, cover and freeze for 6-8 hours or overnight. 

Shirley Temple Assembly 

1. Pour 8 oz of sparkling water or lemon/lime soda into a tall glass
2. Add 2-3 tbsp of your cherry syrup and stir
3. Top with 1-2 scoops of slightly softened cherry semifreddo
4. Add a cherry on top and enjoy xx