Semifreddo di Mirtilli al Cioccolato Bianco – A Traditional Italian Recipe

semifreddo-di-mirtilli-al-cioccolato-biancoSemifreddo di Mirtilli al Cioccolato Bianco

Blueberry semifreddo with white chocolate sauce

Ingredients (serves 6)

• 150 g blueberries
• 70 g sugar
• white rum
• 250 g white chocolate
• 4 egg yolks
• 3 T of milk
• 10 g of gelatin (sheets)
• 4 dl of fresh cream

Preparation

Place the gelatin in a bowl with cold water. Wash the berries very well and place 2/3 of them in a bowl with the sugar, and bring to boil. Take off the flame and add 1 tablespoon of rum. Add the gelatin, well squeezed, and let melt in the berries mix. Break up the chocolate, and add the milk and let melt using a double saucepan. Take off the heat then add the egg yolks, one at a time and the berry mixture. Let cool, stirring often, and when the mixture starts to thicken up add the whipped cream. Pour the mixture into smaller aluminium moulds and then place in the fridge for at least 3 hours. Turn out onto your serving plate and decorate with the remaining berries and the remaining chocolate cut into tiny shards.

 

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