Vanilla Bean Semifreddo with Blueberry Compote and Hazelnut Crunch Recipe | James Beard Foundation
A simple semifreddo is taken to the next level in the company of caramelized hazelnuts and blueberry compote.
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Cooking tools:
- Stand mixer
- Food processor
- Ramekin
- Silicone baking mat
- Oven
- Stove
- Baking sheet
- Mixing bowl
- Saucepan
- Wooden spoon
- Spatula
- Paring knife
- Chef's knife
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 1 cup heavy cream
- 1/2 vanilla bean, split lengthwise and scraped, seeds reserved
- 4 eggs, separated into yolks and whites
- 1/4 cup plus 2 tablespoons sugar, divided
- 2 tablespoons water, divided
- 1/4 teaspoon honey
- 1/4 teaspoon corn syrup
- 1/2 cup hazelnuts
- 1/4 cup granulated sugar
- 1 tablespoon water
- 1/2 teaspoon honey
- 1/2 tablespoon unsalted butter
- 1 cup blueberries
- 2 tablespoons port
- 2 tablespoons sugar
- Juice from 1/4 of a lemon
- 1/8 teaspoon lemon zest
- Small pinch of salt
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