Blueberry and Lime Semifreddo
This is another easy recipe that is great to have over the summer. Whether you are entertaining friends or have family and children to feed, it’s always handy to have in the freezer. Enjoy!
Ingredients
- 500 ml semi-skimmed milk
- 250 ml double cream
- 60 g custard powder
- 135 g caster sugar
- 1 tsp ground cardamom
- 270 g fresh or frozen blueberries
- 1 lime zested and juiced
Instructions
- In a measuring jug, combine the milk and 100ml of the cream. Put the custard powder and 75g sugar in a pan, add a splash of the milk mixture; stir to a smooth paste. Add the cardamom and the rest of the milk. Warm over a medium-low heat, stirring frequently, until thickened. Pour into a heatproof bowl, then cover the surface with cling film to stop a skin forming and chill for at least 1-2 hrs.
- Heat the blueberries in a pan with the remaining 60g sugar, the lime zest and juice. Bring to the boil; simmer for 5 mins or until soft and syrupy. Set aside to cool completely.
- Whisk the chilled custard to remove any lumps. Whip the remaining 150ml cream to soft peaks, then fold it into the custard.
- Line a 450g (1lb) loaf tin with cling film, leaving a 5 cm overhang. Set aside a third of the blueberries for the topping. Pour half the custard into the tin, then the blueberries, followed by the remaining custard; swirl with a skewer to give a subtle ripple effect. Fold up the cling film to cover; freeze for at least 6 hrs.
- Remove from the freezer 10-15 mins before serving, then turn out onto a plate. Top with the reserved blueberries. Slice to serve.