By Chef Leif Benson, Oregon's Culinary Ambassador
Silky in texture and soft frozen form make this a refreshing frozen dessert.
Ingredients
- Crust & Topping:
- 1 1/2 cups heavy cream
- 4 eggs
- 3/4 cup sugar
- Pinch of salt
- 1/2 tsp almond extract
- 1 cup crushed biscotti
- 1 cup chopped Oregon Blueberries
- Filling:
- 3 cups blueberries
- 8 oz cream cheese, softened
- 2 eggs
- 2 lemons (zest and juice)
- 3/4 cup sugar
- 1/3 flour
Directions
- Blueberry compote:
-
Microwave 1 cup blueberries with 2 Tbsp sugar for about 2 minutes, cool, then set aside.
- Semifreddo:
- Line a 9x5 loaf pan with plastic wrap
- Whip the cream to soft peaks, then chill.
- Whisk eggs, sugar, and salt over simmering water until foamy and 165 degrees.
- Off the heat, add almond extract and whip until doubled in volume.
- Fold in the whipped cream, then the biscotti. Don't overmix.
- Pour ½ of semifreddo mixture into your prepared loaf pan.
- Swirl in some of the blueberry compote.
- Pour remaining semifreddo mixture into pan and swirl with remaining blueberry compote.
- Freeze overnight, slice, and garnish with fresh Oregon Blueberries.
- Serves 6 to 8