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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