Note: Adapted from Epicurious.com.
• 1/2 c. sliced almonds
• 1 1/2 c. heavy cream
• 3 large lemons
• 1 c. plus 2 tbsp. sugar
• 7 egg yolks
• 1/4 tsp. salt
• 18 oz. fresh blueberries
• 1/3 c. sugar
• Pinch of salt
• 1 tsp. cornstarch dissolved in 1 tbsp. water
• 6 oz. fresh blackberries
Prep: Toast almonds in a dry pan over medium heat until fragrant and lightly browned; cool. Line a 5- by 9- by 3-inch loaf pan with plastic wrap, leaving some overhang. Spread cooled almonds across the bottom; set aside. Whip cream to sturdy peaks. Chill.
Whisk: Finely zest and juice the lemons. Measure 5 teaspoons zest and 1/2 cup juice into the bowl of an electric mixer. (Save remaining zest and juice for the berries.) Stir in 1 cup plus 2 tablespoons sugar, yolks and 1/4 teaspoon salt. Set bowl over a pan of simmering water, and whisk until 165 degrees, about 8 minutes. Pull pan off heat.
Fold: Using an electric mixer, beat yolk mixture until pale, thick and cool, about 6 minutes. Fold in whipped cream. Scrape into prepared loaf pan. Smooth top. Cover with plastic wrap, fold up overhang and freeze overnight.
Mash: For berries, place blueberries into a large saucepan. Stir in 1/3 cup sugar, 1 tablespoon reserved lemon juice, 1 teaspoon reserved lemon zest and pinch of salt. Cook over medium-high heat, mashing many of the berries with the back of a slotted spoon, until saucy, 4 to 5 minutes. Stir in cornstarch slurry; let thicken, 1 minute. Pull pan off heat; stir in blackberries.
Serve: Peel plastic from top of semifreddo; invert onto a serving platter and remove all of plastic wrap. Using a heavy knife dipped in hot water and wiped dry, slice semifreddo into 8 (1-inch-thick slabs). Ladle about 1/3 cup warm berry sauce onto dessert plates. Lay 1 slab semifreddo on top of each and serve.
Nutrition information per serving:
Calories 400 Fat 21 g Sodium 120 mg
Carbohydrates 52 g Saturated fat 10 g Total sugars 46 g
Protein 5 g Cholesterol 210 mg Dietary fiber 4 g
Exchanges per serving: 3 ½ carb, 1 medium-fat protein, 3 fat.