Lemon Blueberry Swirl Semifreddo
A light, creamy Italian frozen dessert with bright lemon flavor and ribbons of homemade blueberry sauce. This no-churn semifreddo is elegant enough for entertaining but easy enough to make at home.
Ingredients
Blueberry Swirl
- 2 cups fresh blueberries
- 1/3 cup granulated sugar
- 1 Tbsp. lemon juice
Lemon Semifreddo
- 4 large egg yolk
- 1/2 cup granulated sugar
- 2 Tbsp water
- 2 Tbsp. finely grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- 2 tsp vanilla extract
- pinch of salt
- 2 cups cold whipping cream
For Garnish (Optional)
- Fresh blueberries Lemon zest Fresh mint leaves Powdered sugar
Instructions
Make the Blueberry Swirl
In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the blueberries burst and become soft.Blend the mixture until smooth using an immersion blender or a standard blender. For an extra-smooth sauce, strain it through a fine-mesh sieve. Let the blueberry puree cool completely, then refrigerate until cold.Make the Lemon Semifreddo
Line a 9 x 5-inch loaf pan with plastic wrap, leaving enough overhang to lift the semifreddo out after freezing.In a heatproof bowl, whisk together the egg yolks, sugar, and water. Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly for 5 to 7 minutes, or until the mixture is thick, pale, and reaches 160°F (71°C).Remove the bowl from the heat and whisk in the lemon zest, lemon juice, vanilla extract, and salt. Allow the mixture to cool to room temperature.In a separate large bowl, whip the heavy cream until stiff peaks form.Fold one-third of the whipped cream into the cooled lemon mixture to lighten it. Gently fold in the remaining whipped cream until fully incorporated and no streaks remain.Assemble
Spread one-third of the lemon mixture into the prepared loaf pan. Spoon several tablespoons of the chilled blueberry puree over the top.Repeat the layers two more times, finishing with the remaining blueberry puree.Using a butter knife or skewer, gently swirl the blueberry puree through the lemon mixture, taking care not to overmix.Cover the pan with plastic wrap and freeze for at least 6 hours, or preferably overnight.Serve
Remove the semifreddo from the freezer about 10 minutes before serving. Lift it from the pan using the plastic wrap, slice with a warm knife, and garnish with fresh blueberries, lemon zest, and mint, if desired.