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Lemon-Blueberry Semifreddo

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Makes 12 to 16 servings

Ingredients
  

  • ¾ cup (67 grams) finely ground graham cracker crumbs
  • 3 tablespoons (42 grams) unsalted butter, melted
  • 2 tablespoons (24 grams) granulated sugar
  • Vanilla Semifreddo (recipe precedes)
  • 2 teaspoons (2 grams) lemon zest
  • Roasted Blueberries (recipe follows)

Instructions

  • Preheat oven to 350°F (180°C). Line an 8½x4½-inch loaf pan with parchment paper, letting excess extend over all sides of pan.
  • In a medium bowl, stir together graham cracker crumbs, melted butter, and sugar. Press mixture into bottom of prepared pan.
  • Bake until set and fragrant, about 10 minutes. Let cool completely in pan. Freeze until ready to use or for at least 30 minutes.
  • Prepare Vanilla Semifreddo recipe from step 2, adding lemon zest with cream, vanilla, and salt, through folding egg mixture into whipped cream mixture in step 4. Add half of Roasted Blueberries, and gently fold until barely mixed in and just swirled. (Do not overmix.) Proceed with Vanilla Semifreddo recipe through step 5.
  • Top with remaining Roasted Blueberries and serve immediately, or freeze until ready to serve.

Notes

Note: When removing the Lemon-Blueberry Semifreddo from the loaf pan, it might not come out right away. Let it stand for a few minutes and warm the corners of the pan with your hands. Then the semifreddo will come away from the corners and come out easily. Alternatively, lightly wave a handheld kitchen torch back and forth on the corners and sides of the pan to help release the semifreddo.
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