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!
A gorgeous dessert to serve guests during the summer!
Ingredients
- 3 large eggs
- 2 large yolks
- 1/2 cup powdered sugar, sifted
- 1 1/2 cups heavy cream, chilled
- 4 tablespoons Wild Hibiscus syrup
- 1/4 teaspoon vanilla bean scrapings
- 1 tablespoon Grand Marnier (or your favorite orange liqueur)
- 3 drops of natural red food dye**
- 1/2 cup frozen wild blueberries
- 1/4 cup whole macadamia nuts, toasted and crushed
Instructions
- Line a 9” x 4” metal loaf pan with plastic wrap, leaving a generous overhang.
- Over a double boiler, whisk together the eggs, yolks, and powdered sugar until eggs reach 135F using a digital thermometer.
- Using a hand or stand mixer, whip warm eggs and sugar until they double in volume, and are thick and pale in color. Reserve in a large bowl.
- Whip heavy cream, Wild Hibiscus syrup, vanilla bean, and Grand Marnier until you achieve stiff peaks.
- Fold whipped cream into egg and sugar mixture. Add natural food dye.
- Pour half of the batter into the lined loaf pan and spread evenly. Sprinkle crushed macadamias and wild blueberries in a single layer. Spread the rest of batter on top and freeze overnight.
- To serve: place frozen pan in a warm water bath for 30 seconds to release it. Flip over, remove plastic wrap and slice with a warm knife. Serve with extra toasted nuts and Wild Hibiscus flower petals.
Notes
**Natural food dye is used for aesthetic purposes to achieve a light pink color. Feel free to leave out.
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.
Thanks, Marnely. A beautiful image and can’t wait to make this very berry semifreddo!
Nelly, gorgeous shot! Wow, I have printed this off and am going to make 🙂 Love the look of this for summer. XX
What a great recipe Nelly. Love it.
Nelly, this is just lovely! And you’re so right–perfect for summer! What an endlessly adaptable dessert semifreddo is–you almost never have to make the same kind twice. Although I probably would make this particular version a lot! =)