Monday, August 16, 2010

Pomegranate Semifreddo and Blueberry Sorbet Bars

First off, I apologize for the long delay in posting!! My laptop was at the Apple store, undergoing repairs for the past several days, and since all my pictures are stored on my laptop, I couldn't post. Also, I recently decided to delete a TON of pictures out of my iPhoto application, hoping it would help speed up my slooooooow computer. In my purging, I deleted photos of several dishes I had not yet blogged....and iPhoto was the only place I'd stored those particular photos. *sigh* That is just like when I decide to clean my house and then throw away, or otherwise misplace, papers that I actually need.

Ok, without further ado, the creamy deliciousness that is pomegranate semifreddo and blueberry sorbet. Another blogger made a similar creation, using completely different flavors recently, adapted from a recipe in Gourmet. I instantly looked up the original Gourmet recipe and decided with my flavor changes, this would be a great dessert for my dad's birthday dinner. He loves blueberry desserts, but I didn't want to make something ordinary, like a pie, so I set out to make this cool concoction.

Semifreddo is Italian for half-cold and refers to any chilled or frozen desserts, including cakes, pies, ice cream, and custards (thank you Google and Epicurious!). The semifreddo in this dessert is a frozen creamy delight, not really ice cream, but not a custard either. I just called it yum.

When freezing your dessert, make sure your pan or container lies flat in the freezer or the contents will slide, making for an uneven, though still deliciously edible, dessert. I used frozen blueberries for the sorbet, as that's what I had on hand, but I bet this would be even better with fresh! Also, the sorbet in this dessert is modified from the blueberry sorbet I made previously; either one would work well here.

I'd recommend making this a day in advance in order to give it enough time to fully freeze; I made mine just a few hours before my parents came over for dinner and it wasn't fully set once it was time for dessert. We ate it anyway, but I would've liked it to have been perfectly ready.

What flavor combination would you use for this dessert?

Pomegranate Semifreddo and Blueberry Sorbet Bars
Source: Semifreddo adapted from
Gourmet, Blueberry Sorbet adapted from The Perfect Scoop
Printable Recipe

Blueberry Sorbet Ingredients
4 cups blueberries
1 cup water
1/3 cup sugar + 1-2 Tablespoons sugar
1/2 Tablespoon Limencello

Semifreddo Ingredients
(14-oz) can sweetened condensed milk
1 Tablespoon lime juice
1/2 cup pomegranate juice
cup chilled heavy cream
blueberries and/or pomegranate seeds for garnish, optional
Sorbet Directions
Line a 9 X 9 pan with plastic wrap.

Combine all ingredients in a blender and blend until smooth.

Strain the mixture to remove the skins and seeds (you definitely want to do this unless you want all your guests to wind up with blueberry stuck in their teeth!).

Freeze in your ice cream maker, following manufacturer's directions.

Smooth into the 9 x 9 pan and place in the freezer, ensuring it is on a level surface.

Semifreddo Directions
Whisk together condensed milk, lime juice, and pomegranate juice.

Beat the chilled cream until it just holds stiff peaks, then gently fold into the condensed-milk mixture.

Spread over the blueberry sorbet, smoothing the top. Freeze until solid, at least 2 hours, ensuring the pan is on a level surface in your freezer.

Cut into bars and garnish with fresh blueberries and/or pomegranate seeds, if desired. Keep remaining portions in the freezer.

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