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Easy Lemon Semifreddo with Blueberry Sauce

Semifreddo means semi-frozen. It’s a little rich and decadent with a luscious blueberry sauce to complement the lemon. This smooth and creamy treat is quick to make using the convenience of prepared lemon curd.

No matter how full you are after dinner, you’re going to want to make room for this make-ahead winning dessert

  1. Semifreddo
  2. 1 ¾ cups (425 mL) heavy or whipping (35%) cream
  3. 1 jar (12 oz/340 g) lemon curd (about 1 ¼ cups/ 300 mL)
  4. Blueberry Sauce
  5. 2 cups (500 mL) blueberries (fresh or frozen)
  6. 1/2 cup (125 mL) water
  7. 1/4 cup (60 mL) granulated sugar
  8. 3 tbsp (45 mL) lemon juice
  9. 1 tbsp (15 mL) cornstarch
  10. 2 tsp (10 mL) grated lemon zest
  1. 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.
  2. 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.)
  3. 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.
  4. Serves 10
  1. Make ahead
  2. 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.
The Best of Bridge

This recipe is available in the book Best of Bridge Everyday Celebrations.