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.