Wild Blueberry Mascarpone Semifreddo
- 1 vanilla bean
- 1/2 cup milk
- 3 egg yolks
- 5 tablespoons granulated sugar
- 2 1/2 cups Wild Blueberries + extra for garnish
- 1 cup mascarpone
- 1 ounce bittersweet chocolate, finely chopped
- 2 teaspoons chopped shelled pistachios
- fresh mint leaves
Cut vanilla bean in half lengthwise and scrape out seeds. Place milk in small saucepan and add vanilla seeds. Heat milk over medium heat until steaming.
In bowl, whisk egg yolks and sugar until creamy. Pour milk gradually into egg mixture, whisking constantly until thickened. Let cool. Meanwhile, puree 1 cup of the Wild Blueberries in a blender; set aside.
Using electric mixer, slowly beat mascarpone until creamy and smooth. Slowly beat in egg mixture until combined and lightened. Fold in Wild Blueberry puree, remaining Wild Blueberries and chocolate. Pour into small loaf pan lined with plastic wrap and freeze for about 4 hours or until firm.
Turn loaf out onto serving platter and remove plastic wrap. Cut into 1-inch slices and garnish with pistachios, Wild Blueberries and mint. Preparation Time: 25 minutes; Chilling Time: 4 hours. Serves 4.
482 calories, 33g fat, 37g carbohydrates, 8g protein
Wild Blue is Good for You!