Blueberry semifreddo

Ingredients

• 600 gdouble cream
• 1 teaspoonicing sugar
• 2egg whites
• 6egg yolks
• 200 gsugar
• 100 gblueberries
• 1 pinchsalt

Instructions

1. 1

   Blend the blueberries

   Rinse and dry the blueberries. Blend them, setting a few aside for decoration.

2. 2

   Whisk yolks and sugar

   Using an electric whisk, beat the egg yolks with the sugar until pale, thick and foamy.

3. 3

   Warm over water

   Keep whisking as you cook the mixture for a few minutes in a bowl over gently simmering water.

4. 4

   Cool the mixture

   Take the bowl off the heat and continue whisking until the mixture has cooled completely.

5. 5

   Whip cream and whites

   Whip the cream with the icing sugar until it holds firm peaks. In a separate bowl, whisk the egg whites with a pinch of salt until stiff.

6. 6

   Fold in the creams

   With steady strokes from the bottom of the bowl upwards, fold the cream into the egg mixture first, then fold in the egg whites.

7. 7

   Add the blueberries

   Stir in the blueberry purée. Line a loaf tin with cling film and fill it with the mixture.

8. 8

   Freeze until firm

   Tap the tin gently to settle the mixture. Cover it with cling film and freeze for 5 hours.

9. 9

   Soften before serving

   Leave the tin at room temperature for 15 minutes before serving.

10. 10

    Turn out and decorate

    Invert the tin onto a serving plate and remove the tin and cling film. Decorate the semifreddo with the reserved blueberries as desired.

What is blueberry semifreddo?

Semifreddo is an Italian frozen dessert whose name means “half-cold”. It is made to be soft enough to slice after a brief rest outside the freezer, with a texture between a mousse and ice cream.

This version combines whipped cream and eggs for an airy, rich base, while blended blueberries bring colour and a fresh, fruity flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 575 calories, 11g protein, 36g carbs, 42g fat.

The cream and egg yolks provide most of the fat, while sugar supplies most of the carbohydrates; the eggs also contribute protein. Pair a slice with fresh fruit, or serve it after a lighter main course to balance the richness of the meal.

The ingredients that shape it

Blueberries: Blend most of the fruit into a purée for an even berry flavour, and keep a few whole to decorate the finished dessert.

Cream and eggs: Whipped cream and egg whites lighten the yolk-and-sugar base. Fold them in gently so the mixture stays airy.

Whisking the egg mixture

Gentle heat: Set the bowl over water that is just simmering, not boiling vigorously, and keep whisking while the yolks and sugar warm for a few minutes.

Cooling: After taking the bowl off the heat, whisk until the mixture is completely cool before folding in the cream. This helps protect the volume of the whipped ingredients.

Folding for a light texture

Fold carefully: Use a steady movement from the bottom of the bowl upwards, turning the mixture over rather than stirring briskly. Add the cream first and the egg whites afterwards, as directed.

Stop once combined: A few folds are better than prolonged mixing; overworking can deflate the whipped cream and whites.

Freezing and checking the texture

Set time: Freeze the covered tin for 5 hours. The method gives a fixed chilling time rather than a separate firmness test.

Before unmoulding: Leave the tin at room temperature for 15 minutes. This brief rest helps the semifreddo release and makes it easier to serve.

Serving the semifreddo

Unmoulding: Invert the tin onto a serving plate and peel away the cling film. Add the reserved blueberries just before serving for a simple finish.

Pairings: Serve small slices on their own or with fresh berries alongside. A plain biscuit can add a crisp contrast to the soft dessert.

Recipe notes & tips

• Dry the blueberries well after rinsing so excess water does not thin the purée.
• Use a bowl that fits over the saucepan without touching the simmering water.
• Whisk the yolk mixture continuously while it warms over the water.
• Let the yolk mixture cool completely before folding in the whipped ingredients.
• Line the loaf tin with enough cling film to cover its base and sides.
• Rest the tin for the full 15 minutes before turning out the semifreddo.

Variations

• Berry mix: Replace some of the blueberries with raspberries or blackberries, keeping the total fruit amount the same.
• Citrus note: Add finely grated lemon zest to the blueberry purée for a brighter flavour.
• Berry ripple: Swirl the purée through the mixture instead of stirring it in fully.
• Individual portions: Freeze the mixture in lined small moulds and check them earlier, as smaller portions may set sooner.
• Biscuit base: Serve slices with crisp biscuits on the side for a crunchy contrast.

Common mistakes to avoid

• Boiling water: Strong bubbling can overheat the yolks; keep the water at a gentle simmer.
• Skipping the cooling: Folding into warm yolks can soften the whipped cream; whisk the base until completely cool.
• Rough folding: Vigorous stirring knocks out air; use slow strokes from the bottom upwards.
• Overfilling the tin: Leave room for the cling-film cover so it does not press into the mixture.
• Serving straight from the freezer: The semifreddo may be difficult to unmould; rest it at room temperature for 15 minutes.

How to store

Keep the semifreddo covered in the freezer and use within about 1 week for the best texture. Let it soften at room temperature briefly before serving; it is not suited to reheating.

Frequently asked questions