Description
A refreshing dessert featuring silky lemon-olive oil semifreddo paired with a sweet blueberry compote. Perfect for summer gatherings or elegant dinners.
Ingredients
Scale
- 1 ½ cups (360 ml) heavy cream
- 4 large egg yolks
- ⅔ cup (134 g) granulated sugar
- Zest from 2 lemons
- ¼ cup (60 ml) extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 ½ cups (225 g) blueberries (fresh or frozen)
- 2 tablespoons (42 g) honey
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Chill a large mixing bowl and beaters in the fridge for 10–15 minutes (optional).
- Whip the heavy cream to soft peaks and set aside in the fridge.
- In a separate bowl, whisk egg yolks, sugar, and lemon zest until blended.
- Prepare a double boiler and cook the yolk mixture for 5–7 minutes until it thickens and reaches 160°F (71°C).
- Stir in olive oil and vanilla extract into the yolk mixture.
- Gently fold the whipped cream into the yolk mixture in three additions.
- Line a loaf pan with plastic wrap and pour the semifreddo mixture into it. Freeze for at least 6 hours.
- To make the blueberry compote, simmer blueberries, honey, and lemon juice for 8–10 minutes until thickened.
- Remove the semifreddo from the pan, slice, and serve with blueberry compote.
Notes
Avoid overmixing when folding to keep the semifreddo airy. Use a thermometer to ensure egg yolks are tempered safely.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 10mg
- Fat: 26.5g
- Saturated Fat: 12.7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26.7g
- Fiber: 0.7g
- Protein: 2.5g
- Cholesterol: 92mg