Blueberry & Black Sesame Semifreddo
This Blueberry & Black Sesame Semifreddo is a stunning fusion of nutty richness and fruity brightness. Velvety layers of sesame semifreddo are swirled with ribbons of tangy blueberry, creating a delicious chilled dessert.
How long will it take?
30 minutes, plus overnight freezing
What’s the serving size?
Serves 8
What do I need?
For the semifreddo
- 150 g black sesame seeds
- 60 g honey
- Pinch of salt
- 4 large egg yolks
- 120 g caster sugar
- 1 tsp vanilla extract
- 480 mL thickened cream
- 2 large egg whites
For the blueberry swirl
- 200 g fresh or frozen blueberries
- 2 tbsp caster sugar
- 1 tsp lemon juice
For serving
- Fresh blueberries
- Black sesame seeds for sprinkling
- Mint leaves
How do I make it?
- Toast sesame seeds in a dry pan until fragrant.
- Grind to a smooth paste in a food processor with honey and a pinch of salt. Set aside.
- Make the blueberry swirl by combining blueberries, caster sugar, and lemon juice in a saucepan.
- Cook over medium heat until berries burst and mixture thickens slightly, about 5 minutes. Set aside to cool completely before using.
- Prepare the semifreddo base - in a heatproof bowl over a pan of simmering water, whisk egg yolks with sugar and vanilla until pale and thick. Remove from heat, then whisk in the sesame paste you prepared earlier.
- In another bowl, whip cream to soft peaks.
- In a third bowl, whisk egg whites until stiff peaks form.
- Gently fold the whipped cream into the sesame mixture, then fold in egg whites.
- Line a loaf tin or mould with cling film.
- Pour in half the sesame mixture, then dollop over half the blueberry swirl and swirl lightly with a skewer.
- Repeat with the remaining mixture and blueberry swirl.
- Freeze for at least 6 hours or overnight until firm.
- To serve, unmould semifreddo, slice neatly, and plate.
- Garnish with fresh blueberries, mint leaves, and a sprinkle of sesame seeds
