Description
A silky, lemon-scented semifreddo paired with a vibrant blueberry compote that offers a refreshing and decadent dessert experience.
Ingredients
Scale
- 1 ½ cups heavy cream
- 4 large egg yolks
- ⅔ cup granulated sugar
- Zest from 2 lemons
- ¼ cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries (fresh or frozen)
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Prepare the pan by lining a 9×5-inch loaf pan with plastic wrap, leaving excess overhang.
- In a chilled bowl, whip the heavy cream to soft peaks and set aside in the refrigerator.
- In a separate heatproof bowl, whisk together egg yolks, granulated sugar, and lemon zest until pale and thickened.
- Stir in olive oil and vanilla extract until smooth and glossy.
- Gently fold the whipped cream into the yolk mixture in three additions.
- Pour the mixture into the loaf pan, smooth the top, and cover with plastic wrap. Freeze for at least 6 hours or overnight until firm.
- For the blueberry compote, simmer blueberries, honey, lemon juice, and a pinch of salt in a saucepan for about 10 minutes until thickened. Let cool and chill.
- To serve, unmold the semifreddo, slice with a warm knife, and spoon the blueberry compote over each serving.
Notes
This semifreddo works well for dinner parties and summer gatherings, providing a refreshing dessert that can be made ahead of time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 22g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 150mg