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.
50g unsalted butter
30g caster sugar
3 punnets blueberries
3 tbsp water
2 egg whites
75g caster sugar
200ml thickened cream
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.