Sage scented blueberry semifreddo

Serving size: 4
Preparation time: 4 hours 15 minutes
Cooking time: 5 minutes
Ingredients:

500g blueberries
150g caster sugar
4 egg whites
200ml of whipping cream
5 washed sage leaves


Featured in:
August 2012

Place the sugar with a tablespoon of water in a pan with the sage leaves and cook on low until melted and clear. Set aside for 5 minutes.

Put the egg whites in a whisking bowl with a small pinch of salt and whisk on high speed for 20 seconds then gently pour the melted sugar continually through a fine strainer until the meringue is firm and white.

Place the washed blueberries in an upright blender and blend to a fine puree. Strain and add to the meringue by gently folding and add the soft whipped cream. Pour into 4 containers and freeze for at least 4 hours. Serve straight from the freezer with fresh fruit garnish.



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NEW SPRING MENU LAUNCHED AT CASTLE HOTELThe Castle Hotel and Reform Restaurant in Lincoln has recently launched their spring menus in their Reform Restaurant, prepared by their new head chef Raif Mason formerly of Cognito, The Hope & Anchor & Winteringham Fields.The menus and further information about the hotel can be found at: www.castlehotel.net ... See MoreSee Less