Indulge in the lusciousness of homemade blueberry semifreddo, a frozen dessert that will certainly make your taste buds dance with delight. This delightful treat combines the sweet, almost bubblegum, flavour of fresh blueberries with the creamy goodness of a semifreddo.
To begin this culinary masterpiece, create a tempting blueberry compote. Firstly, blend the fruit with water, sugar and lemon juice to make a plumptious puree. Next, prepare the semifreddo base by whisking together eggs, sugar, and a touch of vanilla extract until light and fluffy. Finally,whip up your cream to a soft, cloudy peak then fold together slowly and lovingly. Take a moment to stand back and admire the breathtaking colour of your creation!
The beauty of semifreddo is its smooth and creamy texture, certainly similar to ice cream but with a slightly lighter and airy quality. As you take a bite, you’ll be greeted by the burst of sweet blueberries and the luxuriousness of the frozen treat.
The best part? You don’t need an ice cream maker to whip up this dessert. It’s a hassle-free recipe that will impress your guests and satisfy your dessert cravings. Just let it chill in the freezer, and you’ll have a delightful dessert ready to be devoured.
Serve your homemade blueberry semifreddo on a warm summer evening or as a refreshing finale to a dinner party. Try serving on a chilled plate, better to savour its quick melting texture. Semifreddo means ‘half frozen’ in Italian after all! The vibrant purple hue and the burst of fruity flavours will captivate your senses and leave you craving for more.
So, why not treat yourself and your loved ones to this delightful frozen delight? Whip up a batch of homemade blueberry semifreddo and embark on a culinary adventure that will transport you to a world of pure bliss. With its irresistible flavours and creamy texture, this dessert is sure to become a favourite in your household. Enjoy every spoonful and savour the magic of homemade indulgence.
Equipment: You’ll just need some basic kitchen tools including a set of Electronic scales, a Resealable and freezer-safe container and a set of Measuring spoons
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Homemade Blueberry Semifreddo Recipe
Homemade Blueberry Semifreddo
Equipment
- 1 Resealable and freezer-safe container At least 1lt in size
- 1 Saucepan
- 1 Stick blender wt whisk Or hand whisk
Ingredients
Blueberry Compote
- 280 grams Blueberries
- 40 ml Water
- 30 grams Sugar (Caster or superfine)
- 10 ml Lemon juice
Semifreddo Mix
- 3 yolk Egg
- 120 grams Sugar (Caster or superfine)
- 260 ml Double cream
- ½ tsp Vanilla extract
Instructions
Prep
- Separate the egg yolks from the whites and place to the side in a large bowl. Cover and refrigerate the whites to use later (See recipe notes for suggestions)
- Line a 1lt capacity straight edged, resealable and freezer-safe container with baking/ parchment paper (See recipe notes)
- Weigh/ measure all the other ingredients
To Make
- Place all of the compote ingredients into a pan and warm over a medium high heat, stirring frequently until well mixed and bubbling. Turn down the heat to low medium and cook for 10 minutes, stirring frequently. Remove from the heat
- Place in a bowl and cool to room temperature. Place it in an ice bath if you wish to speed up this process (See recipe notes)
- Place a heatproof bowl over a pan of slowly simmering water (making sure the bowl does not touch the water) and vigorously whisk the egg yolks, sugar and a teaspoon or two of water. In 3-5 minutes, the mixture should have at least doubled in size and grown much paler. Take off the heat and whisk for 2-3 more minutes
- In a separate bowl, whisk the cream until you can withdraw the whisk and a you have a soft, falling peak
- Using a spatula or a large spoon, gently fold the egg mixture into the cream mixture. Combine well but be careful you don't knock out all of the air you've just whisked into both mixtures. Take your time
- Add your cooled compote and fold in gently. You may want to mix it partially like a ripple or incorporate it fully, the choice is yours
- Scrape your mixture into your pre prepared lined container and freeze until firm, this should take around 6 hours or preferably overnight. Check the mixture after an hour to see if it needs a brief mix with a spatula or spoon, this will depend on how well you mixed it on the previous step
To Serve
- Remove from the freezer 5-10 minutes before you wish to serve (depending on your ambient temperature) Run a knife between the edges of the paper liner and the container, place a plate or board on top and turn the whole thing upside down. Peel back the paper and slice the semifreddo into the desired size and serve. Alternatively, scoop the semifreddo our as you would with ice cream, if you're planning to do this there is no need to line your container
Notes
- Here are 3 ideas for using up those versatile egg whites :
- Meringue: Whip egg whites with sugar to create light and fluffy meringue or whip longer for a pavlova base
- Soufflé: Use whipped egg whites as a base for a light and fluffy soufflé
- Egg White Omelette: Make a healthy and protein-rich omelette by using only the whites. Add vegetables, herbs, and cheese for added flavour
- To line your container, turn it upside down and lay the baking paper over it. Cut the paper so it’s very slightly bigger than the container. From each corner of the paper cut diagonally towards the centre, make the cut roughly the same length as the height of the container. Use the cuts to neatly push the baking paper into the corners and bottom edges of the container
- For this purpose, an ice bath is just placing your bowl inside a slightly bigger bowl with ice and/ or cold water at the bottom. Make sure not to overfill so the water doesn’t reach into the ice cream mixture and stir occasionally until cooled
- You may wish to serve semifreddo on a chilled plate or dish. Because of its texture it will soften quicker than ice cream and if presentation is important to you this will help it hold its shape longer