Vanilla Bean Semifreddo with Blueberry Compote and Hazelnut Crunch | James Beard Foundation
A simple semifreddo is taken to the next level in the company of caramelized hazelnuts and blueberry compote.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Cooking tools:
- Stand mixer
- Food processor
- Candy thermometer
- Ramekin
- Silicone baking mat
- Baking sheet
- Saucepan
- Mixing bowl
- Spatula
- Wooden spoon
- Chef's knife
- Oven
- Stove
- Refrigerator
- Freezer
- 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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