Blueberry Semifreddo


  • Eggs 5 items , 1 whole and 4 yolks
  • Honey 100 gr
  • Heavy cream 300 ml
  • Blueberry 200 gr
  • Lemon 1 big, only its zest
  • Plastic wrap


In small pan whisk the whole egg, the egg yolks and the honey until fluffy and simmer the mixture in a bain marie. Turn the heat to medium-low and stir constantly for 10 minutes until you have a thin cream. Add the lemon zest and set aside to cool. In a bowl beat with a mixer the heavy cream until fluffy and add it gradually to the egg mixture. Add the blueberries, keep some of them for garnish. Pour a little water in an oblong cake tin and line it with plastic wrap. Pour the mixture and put it in the freezer for 3 hours. Turn the cake tin upside down and remove the semifreddo. Remove the plastic wrap, cut the semifreddo into slices, garnish with blueberries and enjoy it.

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