Picture of Lavender Blueberry Semifreddo
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
pinch salt
1 pt. blueberries
½ t. corn starch
1 ½ - 2 c. whipping cream

Walnut Streusel:
S c. walnuts
¼ c. brown sugar
¼ c. butter
¼ c. flour
pinch salt

6 servings

Paperduck4 years ago
Looks fantastic and I'm about to shop for the ingredients.
In that regard a little help for the guy from metric Europe please:
is "T c. sugar" supposed to say 1 c. sugar or is that an abbreviations I'm not familiar with?
kitchentablescraps (author)  Paperduck4 years ago
Oh, thanks for catching the error! The sugar quantity is 2/3 c. I pasted the recipe from a different text editor, and in the process all of the fractions were converted to "T"s. That "T" slipped through the cracks.

Hope you enjoy!
So I gave this a try the other day and I have to say, the combination of lavender, tea and blueberries is just amazing! What I didn't like that much was the texture of the final product, it seemed too solid and, well, frozen. Though I guess that's just the nature of a semi freddo. I think I will try something closer to ice cream next time, repeatedly stir while it's in the freezer, maybe replace some of the cream with milk, too.
Anyway, many thanks for this great recipe!
kitchentablescraps (author)  Paperduck4 years ago
Thanks for the feedback. I always love to hear from people who have tried out a recipe and have suggestions!

Stirring the mixture, (like for ice cream or a granita) will make smaller ice crystals, but the texture once it is frozen solid would be similar, and you risk losing the airiness of the whipped cream. I think that increasing the sugar quantity might be a better method to achieve a softer semifreddo. Try decreasing the amount of cream to 1 1/2 c. or increasing the sugar quantity by a Tablespoon or two. Or you could just use the same flavors to make an ice cream:)

I edited the recipe a little to allow for some fine tuning of the texture. Slight differences in the temperature of freezers, or of the kitchen can make a huge difference in the texture of a frozen dessert. The whole process is very inexact, it is very helpful to hear how it went for other cooks!
kitchentablescraps (author) 4 years ago
After hearing some feedback that this recipe came out a little hard (more freddo than semifreddo) I thought I’d update with a few tips on fine tuning the texture of frozen desserts. There are many factors that affect how firm your frozen dessert will be: the temperature of the freezer, the temperature of the room, and plate. But the most important is the sugar content.

Increasing the quantity of sugar will make a frozen dessert softer (it lowers the freezing point). The texture of this dessert has a number of tricky factors- first, it contains fresh fruit. The sugar content of fresh fruit is variable, so a batch of sweeter blueberries would make a slightly softer semifreddo. I also inadvertently made it a little difficult to get a precise quantity of sugar, because the sugar is mixed with a liquid, then reduced, so there are lots of places that the quantity could get a little off.

My final tip is that leaving the semifreddo out at room temperature is absolutely a necessary step. I know it’s hard to wait, but the texture really improves.
foobear4 years ago
I don't usually look at the recipes, but I had no choice this time. I really wonder how lavender and blueberry taste together. Intriguing!
sunshiine4 years ago
I want to make this! So beautiful!
ChrysN4 years ago
Looks delicious!
bajablue4 years ago