Sage scented blueberry semifreddo
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.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
Taste of Excellence Food and Drink Awards 2024 – voting closed!![]()
![]()
Our readers and clients of these businesses have put forward their nominations in their 1,000s in these 2024 Awards. We were especially interested to hear your reasons for nominating your heroes, favourites and those who have gone above and beyond your expectations.![]()
![]()
Your 2024 Award Winners will be announced in a special supplement in the December issue of Lincolnshire Life magazine and via our website and social media channels.![]()
![]()
We’ll be announcing the top businesses in each category who will go forward to be considered by our team of judges, so keep an eye out on our social media channels.
