For this purple dessert I've combined two purple powerhouses: lavender and blueberry. In spite of the name, blueberries are distinctly purple once they are cooked. Those pesky, unstable fruit pigments are so fickle. But the combination of blueberries and lavender is not just for color, the floral notes of lavender compliment blueberries' robust character magnificently.
Semifreddos (transl: semi-frozen) are a wonderful dessert, and an especially wonderful way to make a frozen treat without an ice cream machine. Cream (and sometimes egg whites) are whipped, folded into a sweet, flavored base and then frozen. You can shape a semifreddo with just about anything you want-- ,muffin tins, a loaf pan, paper coffee cups. Just line the mold with plastic wrap, fill with your beautiful whipped filling and a few hours later you'll have an elegant frozen treat. Semifreddos are at their best when they are served with a contrasting warm element. For this dish, I've kept some of the blueberries warm to contrast the cold of the semifreddo. And I added a walnut streusel for just a little crunch and a delicious nutty flavor. Hope this decadent dessert helps you beat the heat and enjoy summer's bounty.
For those interested in further reading, I've been inspired to play along with the rainbow contest, and I've been cooking up a whole bunch of colorful dishes. You can check out other colorful recipes at my blog, www.kitchentablescraps.com
. The attached pdf is simply the recipe, in a printer-friendly format.
Lavender Blueberry Semifreddo
2 ½ t. dried or fresh lavender flowers
1 t. loose leaf earl grey tea or one bag of earl grey tea
2/3 c. sugar
1 c. water
1 pt. blueberries
½ t. corn starch
1 ½ - 2 c. whipping cream
S c. walnuts
¼ c. brown sugar
¼ c. butter
¼ c. flour