AND BLUEBERRIES

Using a 9X5-inch glass loaf pan, line the long sides with parchment paper leaving a 2-inch overhang on both sides.

Place heavy cream in a medium bowl and beat until soft peaks form adding vanilla gradually . Cover and refrigerate until ready to use.

Uncover prepared chilled lemon cream and whisk vigorously to loosen and then set aside.

Combine egg whites and salt in a bowl of a heavy-duty mixer with a whisk attachment.

Stir together ½ cup scar, 2 tbs water and corn syrup in a small saucepan and stir until well combined. Cook over medium-high heat without stirring until syrup reaches a temperature of 220º on a candy thermometer. When syrup reaches temperature beat egg whites until soft peaks form and syrup has now reached 240º.  With mixer running on high speed, slowly stream hot sugar mixture down the sides of the bowl being very carful to not let the syrup touch the whisk.  Continue beating until the bowl no longer feels warm to the touch and the meringue is shiny and tiff – about 5 mins.

Whisk 1/3 of the meringue into lemon cream just until combined.  Fold in remaining meringue in two additions, folding only until combined after each addition. Pour into prepared loaf pan, cover, and freeze for at least 12 hours or overnight.

NOW FOR THE BLUEBERRIES:

Combine 1 cup blueberries and remaining 2 tbs of sugar in a small saucepan. With the back of a spoon squeeze the blueberries slightly against the sides of the pan to release some of the juices. Cook over medium heat, stirring often just until the blueberries have broken down,      6 or 7 minutes. Remove from the heat and pour the mixture through a fine mesh strainer. Discard the solids.  Add the remaining 1½ cups of blueberries to the juice in the bowl and toss to combine.

Using a thin knife run along the short sides of the loaf pan to loosen and then also between the parchment paper and pan sides. Hold parchment paper overhang and slowly lift the semifreddo from the pan. Invert gently, so top side is down, onto a platter that has a lip or with low sides to catch berry drips.  Carefully peel paper away and discard. Pour blueberry compote over the semifreddo, slice and serve.

NOTE: while this might seem to have many steps, it can be done in phases. The end result will be well worth the effort.

BUON MANGIATA!