top of page

Blueberry Semifreddo

  1. Add 2 pints of blueberries, 1 T of sugar & the zest of 1 lemon to a saucepan. Cook over medium heat until the blueberries just begin to burst.

  2. Boil some water in a small saucepan. Place a heatproof bowl over the top.

  3. Add 3 Egg yolks & 1 whole Egg & 100g Sugar to the bowl. Whisk until it starts to thicken.

  4. Take the bowl off the heat & let it cool for 10 minutes.

  5. Take a 9"x5" Loaf Pan & line it completely with clingfilm.

  6. In a large bowl beat 2 cups of Heavy Cream until soft peaks form.

  7. Fold the custard mixture into the cream & add 1/4 tsp cinnamon & 1/8 tsp nutmeg.

  8. Scoop 1/3 mixture into bottom of loaf pan, add 1/3 blueberries & sauce & mix up with a fork. Repeat 3 times.

  9. Cover with more clingfilm & put in the freezer over night.

  10. Remove clingfilm & Invert onto a serving platter & top with extra blueberries.

4 views0 comments
Post: Blog2_Post
bottom of page