Blueberry Semifreddo with Pretzel Crust

Blueberry Semifreddo with Pretzel Crust

Kick off summer with a frozen dessert that satisfies both sweet and salty cravings. Made with LorAnn Blueberry Delight Flavor Fountain, this treat pairs a crunchy pretzel crust with creamy blueberry semifreddo—a light, mousse-like frozen dessert that stays soft and sliceable straight from the freezer—for the best of both worlds.

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Ingredients

FOR PRETZEL CRUST:
140g salted pretzels
55g brown sugar
1.5g kosher salt
113g unsalted butter, melted

FOR BLUEBERRY PUREE:
300g fresh blueberries
60g water
18g granulated sugar
20g fresh lemon juice
5g LorAnn Blueberry Delight Flavor Fountain

FOR SEMIFREDDO:
500g heavy cream
10g LorAnn Blueberry Delight Flavor Fountain
5 egg yolks
200g sugar

Recipe PDF

Blueberry Semifreddo with Pretzel Crust
R0539.pdf Download PDF

Directions

FOR PRETZEL CRUST:

1
Using a food processor, pulse pretzels until they are a fine crumb consistency.
2
Add brown sugar and salt, pulse to combine.
3
Add melted butter and pulse until completely combined and crumbs are saturated, scraping down the sides of the bowl when needed. Set aside.

FOR BLUEBERRY PUREE:

1
In a food processor, add blueberries and water. Puree.
2
In a small saucepan, add blueberry puree, sugar, lemon juice, and blueberry flavor fountain.
3
Simmer over low heat until the mixture thickens, approximately 15 minutes.
4
Transfer to heat-safe bowl and set aside.

FOR SEMIFREDDO:

1
To the bowl of a stand mixer, add heavy cream and blueberry flavor fountain.
2
Using the whisk attachment, whip to soft peaks. Cover and refrigerate.
3
Whisk sugar and eggs in double boiler until mixture has doubled in volume, is pale, and is warm to the touch. Approximately 4 minutes.
4
Remove from heat and whisk for an additional minute.
5
Fold in whipped cream, making sure no streaks remain.

ASSEMBLY:

1
Line the bottom of a 9-inch springform pan with parchment paper, and the sides of the pan with an acetate collar.
2
Add pretzel crust mixture, firmly pressing across the bottom to create an even layer.
3
Pour half of the semifreddo mixture into the springform pan. Tap the pan to help spread.
4
Drizzle half of the blueberry puree on top and use a knife or skewer to swirl into the semifreddo.
5
Add the remaining semifreddo, drizzle with the blueberry puree, and repeat the swirling technique.
6
Freeze for at least 8 hours.
7
When ready to serve, remove side of pan and acetate collar. Using a warm knife, cut clean slices and garnish with lemon curd, mint leaves, and fresh blueberries (optional).

Products Used In This Recipe

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