The Sydney Morning Herald logo
Advertisement
Good Food logo

Blueberry semifreddo

STEVE MANFREDI

Advertisement
Blueberry semifreddo
Blueberry semifreddoMarco Del Grande

The blueberry used to be an exotic fruit in Australia. It was introduced in the 1970s from America, using cold-climate varieties so the season was rather short. Some years later, newer, warm-climate varieties were introduced to northern NSW and the industry blossomed.

Advertisement

Ingredients

  • 50g unsalted butter

  • 30g caster sugar

  • 3 punnets blueberries

  • 3 tbsp water

  • 2 egg whites

  • 75g caster sugar

  • 200ml thickened cream

Method

  1. Melt the butter in a pan. Add caster sugar and cook until lightly caramelised. Add blueberries and stir gently in the caramel.

    Add the water and mix it in. Allow the mixture to cool. Beat egg whites in a bowl until they form soft peaks. Gradually add the 75g of sugar, beating, until they form firm, glossy peaks. Gently fold into the blueberry caramel mixture. Whip the cream until stiff and fold into the blueberry mixture.

    Spoon into 6 moulds and put into the refrigerator overnight to set. When unmoulding, dip the bottom of each mould into hot water and the semifreddo should slip out.

    Serve with the blueberry pepper sauce below.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes