
Blueberry Lavender Semifreddo
3h 30m
Delicious fresh and aromatic dessert. Perfect for a hot summer day.
Fresh Finnish forest blueberries are so tasty and rich in flavor when they are in season. Lavender is a perfect match with blueberries.
Add 1 room temperature egg white to bowl and whisk until it starts to foam
Add 70 g of sugar, 1 tablespoon at a time. Whisk continuously until it builds a soft peak. It should look fluffy and glossy
Add 150 ml of heavy cream to a separate bowl and whip until it starts to fluff and looks like a loose whipped cream
Add 100 g of greek yogurt
Add the egg whites and whisk to combine
Add ½ cup of blueberries and slightly crush them in the mixture
Pound 1 tbsp of dry lavender in a mortar and pestle
Add to the bowl and whisk to combine
Transfer to silicone molds
Even out the surface and place in freezer for at least 3h to freeze
Preheat the oven to 180 °C
Add 250 g of rolled oats and 75 g of sugar to a bowl
Add 100 g of cold butter and mix with your hands until roughly combined
Transfer it to a tray and bake for 10m until golden brown. Remove from the oven and let it cool until the crumble is crispy
Add 100 ml of water to a saucepan over medium-high heat
Add 100 g of sugar and 1 tbsp of dried lavender
Add ¼ cup of blueberries and bring it to a boil. Stir until the sugar is dissolved
Remove from heat, strain to a container, and let the liquid cool. Discard the blueberries
Remove the semifreddo from the freezer, unmold and cut in half
Place half in a shallow bowl. Add ½ tbsp of fresh blueberries and the oat crumble to taste
Drizzle the blueberry and lavender sauce over the blueberries and garnish with edible flowers to taste. The blueberry lavender semifreddo is ready
Enjoy this refreshing dessert!
Yield 6 portions
Blueberry
3⁄4 cupsDried Lavender
2 tbspHeavy Cream
150 mlGreek Yogurt
100 gRoom Temperature Egg White
1Sugar
245 gCold Butter
100 gRolled Oat
250 gEdible Flower
to garnishSalt
a pinchWater
100 ml