Lemon Semifreddo with Blueberry Sauce
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Ingredients |
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4 |
eggs, beaten |
4 |
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3/4 cup |
lemon juice |
175 mL |
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1/4 cup |
butter |
50 mL |
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3/4 cup |
sugar |
175 mL |
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2 cups |
whipping cream |
500 mL |
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1 cup |
cookie crumbs (amaretti, Italian macaroons, chocolate graham,
or ginger wafers) |
250 mL |
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Sauce |
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2 cups |
blueberries (fresh or frozen) |
500 mL |
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1/2 cup |
sugar |
125 mL |
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1/4 cup |
liqueur (blueberry or lemon) |
50 mL |
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| Directions |
Whisk beaten eggs, lemon juice, butter
and sugar in heavy saucepan over medium heat until mixture
begins to boil and sugar is dissolved. Whisk constantly for
another minute to ensure eggs are cooked and mixture begins to
thicken. Sieve lemon mixture. Cover with plastic wrap and
place in fridge until completely cool (at least 30 minutes).
Whip cream until soft peaks form. Fold whipped cream into
lemon mixture, set aside. Line a loaf pan (8x4 inch/1.5 L)
with plastic wrap, leaving a long overhang. Layer ¼ of the
lemon whipped cream mixture with ¼ of the cookie crumbs.
Repeat layers 3 more times ending with a ¼ cup of the cookie
mixture
sprinkled evenly over top. Cover well with plastic wrap and
freeze for 8 hours or until solid. Note: This dessert can be
kept frozen one week (or longer) if placed in an airtight
container or if well wrapped. To serve, take semifreddo out of
freezer and allow to stand at room temperature for a few
minutes. Uncover, turn onto platter, remove plastic then
slice. Serve with chilled or warm blueberry sauce.
Sauce: Stir ingredients in saucepan and bring to gentle
boil. Simmer for 5 minutes stirring frequently. Refrigerate
until needed. |
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Nutrient Content |
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Per Serving: Energy: 522.1 Kcal ·
Carbohydrate: 61.0 g · Protein: 5.6 g · Fat (Total): 28.8 g
· Calcium: 64.1 mg |
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