No matter how full you are after dinner, you’re going to want to make room for this make-ahead winning dessert
- 1 ¾ cups (425 mL) heavy or whipping (35%) cream
- 1 jar (12 oz/340 g) lemon curd (about 1 ¼ cups/ 300 mL)
- Blueberry Sauce
- 2 cups (500 mL) blueberries (fresh or frozen)
- 1/2 cup (125 mL) water
- 1/4 cup (60 mL) granulated sugar
- 3 tbsp (45 mL) lemon juice
- 1 tbsp (15 mL) cornstarch
- 2 tsp (10 mL) grated lemon zest
- Semifreddo: Line a 9- by 5-inch (23 by 12.5 cm) loaf pan with a large double layer of plastic wrap, leaving a 4-inch (10 cm) overhang along the sides. In a large bowl, using an electric hand mixer, whip cream until soft peaks form. Using a spatula, gently fold in the lemon curd. Pour mixture into prepared pan, smooth top, fold overhanging plastic wrap over the top and freeze overnight.
- Blueberry Sauce: In a medium pot, over medium heat, combine blueberries, water and sugar; bring to a boil, then reduce heat to low. In a small bowl, whisk together lemon juice and cornstarch; gently stir into blueberries. Let simmer gently for 2 minutes; mixture will thicken. Remove from heat and stir in lemon zest. (Makes 2 cups/500 mL.)
- To serve, unfold plastic wrap, flip semifreddo onto serving plate, lift loaf pan and remove plastic. Let stand a minute or two for loaf to soften slightly for easier slicing. Drizzle blueberry sauce on top of loaf for a beautiful presentation. You can also place slices on serving plates, then drizzle blueberry sauce over each serving.
- Serves 10
- Make ahead
- Semifreddo can be frozen for up to 2 weeks. Blueberry sauce keeps well in the refrigerator for up to 5 days. Mixture will have thickened. Reheat gently to thin sauce, adding a little water if necessary.
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