Description
A refreshing, creamy Lemon-Olive Oil Semifreddo topped with a vibrant blueberry compote. This no-churn frozen dessert is the perfect balance of tangy, sweet, and silky richness.
Ingredients
Scale
- 1 ½ cups heavy cream
- 4 large egg yolks
- ⅔ cup granulated sugar
- Zest from 2 lemons
- ¼ cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries (fresh or frozen)
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Whip the heavy cream to soft peaks and set aside.
- In a separate bowl, beat egg yolks, sugar, and lemon zest until pale and thick.
- Stir in olive oil and vanilla extract into the yolk mixture.
- Gently fold in the whipped cream without deflating the mixture.
- Line a loaf pan with plastic wrap and pour in the semifreddo mixture. Smooth the top and freeze for at least 6 hours or overnight.
- To make the compote, combine blueberries, honey, and lemon juice in a saucepan. Simmer for 10 minutes until thickened. Let cool.
- Slice the semifreddo, spoon blueberry compote over each serving, and enjoy.
Notes
- Use high-quality olive oil for the best flavor.
- Let the semifreddo sit for 5 minutes at room temperature before slicing.
- Blueberry compote can be made ahead and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 30mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 110mg