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Ingredients
| blueberries: 4 cups |
| granulated sugar: 1/2 cup |
| allspice: 1/8 tsp |
| 2% milk: 1 cup |
| all-purpose flour (unsifted): 1 Tbl |
| ricotta cheese (whole milk): 15 oz |
| sour cream: 1/3 cup |
| honey: 1/4 cup |
| vanilla extract: 3/4 tsp |
Blueberry Semifredo
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
- In a medium saucepan, combine the blueberries, sugar and allspice, and simmer over moderate heat for 5 minutes or until lightly thickened. Cool to room temperature.
- Meanwhile, in a small saucepan, whisk the milk into the flour. Cook, stirring, for 5 minutes or until the mixture is lightly thickened.
- Cool to room temperature and then transfer to a food processor. Add the ricotta, sour cream, honey and vanilla, and process until smooth.
- Transfer to a bowl and fold in 2 cups of the blueberry sauce. (Refrigerate remaining sauce until serving time).
- Line a 9 by 5 inch loaf pan with plastic wrap, leaving a 2 inch overhang.
- Spoon the blueberry ricotta mixture into the pan, smoothing the top.
- Cover with plastic wrap and freeze for 4 hours.
- To serve, let stand for 30 minutes at room temperature, then Unmold onto a serving platter. Cut into slices and serve with the reserved sauce.