Friends, despite the repeated slathering of sunscreen, I’ve managed to get a little sun glow (not very red) and all I did today was walk around the lakes of Minneapolis craving a milkshake in the heat of the sun. Whilst those cravings weren’t fulfilled, there is another delicious frozen treat to crave.
Yes, somehow I have a newly awakened weakness for semifreddo, a dessert I used to make a few summers back as a way to enjoy a few quiet moments in the warm dusky air before the day ended. Let’s be frank, this has definitely been the year of matcha, and sure, I have indulged as badly as some other bloggers, but until you’ve tasted this green powder you won’t understand the spell it’ll put you under.
This recipe smooth frozen custard has a tartness thanks to the matcha and blackberries that pair better than you might imagine from first thought. My travels are taking me from the midwest back to the Big Apple and I’ll surely indulge once (or maybe twice, lets not say three times out loud) in a few Shake Shack milkshakes.
I thought I would bring you two frozen recipes this week and whilst they are both within radar of dessert, that doesn’t mean they can’t both be enjoyed whenever you want because lets face it. When its hot and your body needs something cold, you have to satisfy that craving.
How are you keeping cool from the heat?
Note: Images were updated in mid 2019 and the measurements for matcha amended slightly and the blackberries grilled to sweeten them slightly.
Matcha Blackberry Semifreddo
Adapted from Donna Hay
1 1/4 cup blackberries
1 tablespoon superfine/caster sugar
1/2 tablespoon honey
1 egg yolk
1 teaspoon vanilla extract
2/3 cup superfine/caster sugar
300 milliliters cream
2 tablespoons matcha powder
Preheat the grill in your oven to 220C/430F and line a baking tray.
Place the blackberries in a bowl and stir the sugar through.
Place on the baking tray and drizzle over the honey.
Place under the grill until juicy, approximately 10 minutes.
Remove and mash with a fork until broken apart, set aside to cool completely.
Place the eggs, yolk, extract and sugar in a bowl and place in a double boiler over simmering water. Beat for 8 minutes until thick and pale.
Whip the cream until they just reach soft peaks, sift the matcha powder and fold through until well combined.
Spoon the matcha cream into the custard and fold through until well combined.
Fold the blackberries through.
Pour into a capacity dish and freeze for minimum 4 hours or preferably overnight.
Remove and allow to stand for five minutes.
Spoon into serving bowls and serve.