So light and refreshing and makes an

Impressing dessert.

BLUEBERRY SAUCE

In a large saucepan combine blueberries, 2/3 cup water, pinch of salt and bring to a boil on medium-high heat while stirring occasionally. Reduce heat and cook over a simmering flame, stirring occasionally until the berries have softened, some have burst, and sauce is slightly thickened – about 20-30 minutes. You should now have about 3 cups of sauce. Stir in lemon juice to taste. You want the sauce to be sweet with a slight tart finish. Transfer half to a small bowl, cover and refrigerate until ready to use. Move the remaining to a food processor and puree until smooth. Cover and refrigerate while making the semifreddo.

SEMIFREDDO BASE

Place large bowl from your heavy-duty mixer in freezer (preferably) or fridge and allow to chill. Meanwhile in a medium saucepan bring 1 ½ inches water to a brisk simmer. Line a 10X5X3-inch loaf pan (8 cup volume) with plastic wrap, leaving enough wrap to overhand on all 4 sides. In chilled bowl, using your heavy-duty mixer and whisk attachment, add heavy cream and crème fraiche together and mix on low speed until blended. Increase speed to medium-high and continue beating until soft peaks form but do not over beat. The mixture should be neither soupy nor stiff. Scrape into a small bowl and place in refrigerator until ready to use.

Using a cleaned mixing bowl and whisk attachment, combine eggs, sugar, vanilla and ¼ tsp salt. Place bowl over simmering water but do not let bottom of bowl touch the water. Cook, whisking until mixture is very hot, begins to lighten in color, turns foamy and registers 160º on candy thermometer – about 5 minutes. 

Remove from water and continue using the whisk attachment on your electric mixer, beat until the mixture has lightened in color, cooled, and tripled in volume – 8-10 mins. Fold chilled crème fraiche mixture into egg mixture until just combined.

Spoon 1/3 of the semi-freddo base onto bottom of the prepared pan and spread evenly. Drizzle 1/3 of the pureed blueberry mixture on top and using mini-spatula or small knife to swirl in, creating a marbled effect. Repeat 2 more times with remaining semifreddo base and sauce. Fold plastic wrap overhang to lightly cover the top and freeze until firm for at least 7-8 hours.

To serve, uncover the semifreddo and invert onto a serving platter. Allow to sit just until beginning to slightly soften just at the edges. Remove to serving platter and slice and serve with reserved blueberry sauce.

NOTE: Top with a few raspberries or strawberries and the dessert will be very patriotic.

BUON MANGIATA!