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This article was published 20/10/2011 (1658 days ago), so information in it may no longer be current.
Semifreddo means half-cold in Italian. It typically refers to various chilled or partially frozen desserts, including cake, ice cream, fruit and custard or whipped cream.
In this version for a celebratory occasion, frozen wild blueberries are melded with mascarpone, a rich cream cheese from the Lombardy region of Italy.
Blueberry Mascarpone Semifreddo
1 vanilla bean
125 ml (1/2 cup) milk
3 egg yolks
75 ml (5 tbsp) granulated sugar
625 ml (2 1/2 cups) frozen wild blueberries
250 ml (1 cup) mascarpone
30 g (1 oz) bittersweet chocolate, chopped
10 ml (2 tsp) chopped shelled pistachios, for garnish
Frozen wild blueberries and fresh mint leaves, for garnish
Cut vanilla bean in half lengthwise and scrape out seeds. In a small saucepan, place milk and add vanilla seeds. Heat milk over medium heat until steaming.
In a heatproof bowl, whisk egg yolks and sugar until creamy. Pour milk gradually into egg mixture, whisking constantly until thickened. Let cool.
Meanwhile, in a food processor or blender, puree 250 ml (1 cup) of the wild blueberries; set aside.
Using an electric mixer, slowly beat mascarpone until creamy and smooth. Slowly beat in egg mixture until combined and lightened. Fold in wild blueberry puree, remaining blueberries and chocolate. Pour into a small loaf pan lined with plastic wrap and freeze for about 4 hours or until firm.
Turn loaf onto serving platter and remove plastic wrap. Cut in 2.5-cm (1-inch) slices and garnish with pistachios, wild blueberries and mint.
Makes 4 servings.
Source: Wild Blueberry Association of North America.