A delicate and refreshing summer dessert, this Hibiscus Blueberry & Macadamia Semifreddo is the perfect treat for summer get togethers. Australian hibiscus flowers, tiny wild blueberries, and toasted macadamia nuts give this dessert a balance of flavors and textures unlike any other you’ve tasted.
And so the temperature reads over 90 degrees on hot summer days and we’re looking for endless ways to cool off. But look no further, since this semifreddo is the recipe you need for all your summer get togethers. It comes together in less than 20 minutes and with a quick overnight freeze, you’ve got a dessert that’s not only luscious, but gorgeous as well.
What’s a semifreddo? The literal translation from Italian is “semi-frozen” and consists of a range of desserts like semi-frozen custards, ice cream cakes, and fruit tarts. With the texture of frozen mousse, it is a great vessel to fruits, nuts, and other add-ins; a combination of whipped cream and egg whites, this recipe will make your friends and family think you spent hours making it when it honestly takes less than 30 minutes!
Dotted with Wild Blueberries and laced with the sweet, floral syrup of Wild Hibiscus, this semifreddo is a smooth and luscious dessert that can be served everywhere from a barbecue to a sit down dinner with friends. Serve with crushed toasted macadamia nuts, it will help you forget about the 100F temperature, at least for the five minutes it will take you to eat it. Stay cool friends.
Only valid July 2013 — Enter the code: WILDHB06 during checkout to receive 20% off your products when shopping at the Wild Hibiscus Flower Co. website. To start shopping go to: www.wildhibsicus.com. Cheers!
Disclosure: This is part of a recipe developing project I worked for with Wild Hibiscus Company. My work and time have been compensated but as always, all opinions are 100% my own.