Blueberry and basil make a delicious summer pairing in this semi-frozen treat served in slices then topped with blueberry purée. The recipe features a light and airy Italian meringue made by drizzling hot honey into whipped egg whites, which is then combined with vanilla and yogurt before being streaked with blueberry basil purée. Perfect for a summer party, or any old time, it looks impressive turned out on the plate and is convenient to prepare in advance and simple to serve.
A dash of lemon
Adding acidic lemon juice to the blueberry mixture turns blueberries slightly red and helps keep the colour looking bright purple and appetizing. It’s the same principle as when you add lemon zest to blueberry muffins to prevent them turning green when baking.
This recipe was originally published in the August 2025 issue of alive magazine.
Blueberry, Basil, and Yogurt Semifreddo
Ingredients
- 3 cups (750 mL) blueberries
- 1/3 cup (80 mL) water
- 1 Tbsp (15 mL) honey + 1/2 cup (125 mL) honey, divided
- 1 tsp (5 mL) lemon zest
- 2 Tbsp (30 mL) + 1 tsp (5 mL) lemon juice, divided
- 8 to 10 large basil leaves, torn
- 1 cup (250 mL) plain Greek yogurt
- 1/2 tsp (2 mL) vanilla extract
- 3 large organic egg whites
Directions
01
Line loaf pan with parchment paper, leaving sides long enough to fold over top from each of four sides, and set aside.
02
In medium saucepan, combine blueberries, water, 1 Tbsp (15 mL) honey, lemon zest, 2 Tbsp (30 mL) lemon juice, and torn basil leaves. Bring to simmer on medium-low heat. Simmer for 10 minutes. Allow to cool and reserve 1/2 cup (125 mL). Keep any basil leaves with remaining mixture (about 1 1/4 cups (310 mL) and blend until smooth. Chill both unblended (1/2 cup/125 mL) and blended (1 1/4 cups/310 mL) blueberry mixtures while you prepare remaining recipe.
03
In medium bowl, combine yogurt and vanilla; set aside.
04
In medium bowl, whip egg whites on high. Once frothy, add 1 tsp (5 mL) lemon juice and continue beating until egg whites are firm and stiff. Concurrently, heat remaining 1/2 cup (125 mL) honey on medium-high until temperature of 240 F (115 C) is reached. (Use candy thermometer to monitor temperature, and remove from heat when temperature reaches 240 F/115 C. Pour hot honey along side of bowl of egg whites with beaters running. Continue beating until egg whites are glossy and form stiff peaks.
05
Gently fold egg whites into yogurt mixture by hand. Add about 3/4 cup (180 mL) of blended blueberry purée and fold gently through mixture, leaving streaks. Spoon small amount of mixture into lined loaf tin and smooth out with palette knife. Add remaining blended blueberry purée and spread out in layer over yogurt mixture. Add remaining yogurt and egg white mixture over purée layer. Wrap edges of parchment paper over top of mixture and cover with lid or with layer of food wrap. Freeze overnight. Keep reserved unblended 1/2 cup (125 mL) blueberries in fridge.
06
To serve, unwrap semifreddo and peel back parchment paper. Turn semifreddo over onto large plate, remove parchment, and drizzle some reserved blueberry purée on top. Slice into 1 inch (2.5 cm) thick pieces. Place some reserved blueberries onto each plate, followed by slice of semifreddo. Garnish with additional basil leaves, if desired.
