8.08.2016

Blueberry Semifreddo in Honor of the Olympics



Are you enjoying the Rio Olympics? Despite the many controversies, I'm amazed with the back stories on the Olympians; their dedication, heart, and perseverance. Watching the Opening Ceremonies is also an important reminder there are an amazing 205 countries participating. Often we forget how big our world is, and the wonderful diversity throughout this great world we live in. In this spirit I'm sharing an international recipe for Blueberry Semifreddo. What is Semifreddo, you ask?


This delicious creamy dessert is a staple in most restaurants in Italy. Meaning "half-cold" in Italian, semifreddo combines a soft, velvety texture like mousse with the richness of ice cream, and a beautiful swirled ribbon appearance for a decadent frozen dessert.


The principal ingredients of semifreddo are usually eggs, sugar and cream; however, this recipe is eggless.


For the smoothest texture, choose a premium ice cream, such as Haagen-Dazs brand.

4 cups fresh blueberries, divided
1/2 cup water
1-1/2 cups granulated sugar
1/2 tsp. lemon zest
2 Tbsp. fresh lemon juice
1 tsp. vanilla extract
1 pint vanilla ice cream
1 cup heavy cream


(1) Begin by combining 3 cups washed blueberries, water, sugar, lemon zest and juice, and vanilla in a medium saucepan. Bring to a boil over high; reduce to medium-low, and simmer until slightly thickened, about 20 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, pressing gently on solids; discard solids. Let cool to room temperature. Reserve 1/2 cup blueberry sauce to serve (Step 4).

(2) Remove the vanilla ice cream from the freezer, and thaw at room temperature 20 minutes. Stir together the cooled blueberry sauce and partially thawed ice cream in a large bowl, leaving some large pieces of frozen ice cream.

(3) Whip the heavy cream to stiff peaks. Gently fold whipped cream into blueberry mixture, and swirl gently with a knife. This gives the dessert the airy texture - notice that I've emphasized "gently". Pour into a 9- x 5- inch loaf pan. Cover and freeze 6 hours or overnight.

(4) To serve, run each side of loaf pan under hot water. Run a knife around the edge of the loaf pan, and turn out onto a cutting board or plate. Cut into 3/4-inch-thick slices; place on serving plates. 



Top with remaining 1 cup blueberries and reserved 1/2 cup sauce; serve immediately.



The sauce smells and tastes so delicious!

Here are a few images in honor of the Rio 2016 Olympics.

CNN
CNN
Daily Mail
Have a wonderful day!
Warmest regards,

1 comments :

Jinaya Whiting said...

Mmmmmm, have to make this tonight!

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