The italian name for this cake is Semifreddo ai Mirtilli e Cioccolato Bianco, and we’d love to share the pleasure of biting this slightly frozen violet and blue sweetness!
• 150g blueberries
• 70g sugar
• White rum
• 250g white chocolate
• 4 egg yolks
• 3 tablespoons of milk
• 10g gelatine (sheet)
• 4 decilitres of fresh cream (1 decilitre is 1/10 of a litre)
Place the gelatine in a bowl with cold water. Wash the berries thoroughly and place 2/3 of them in a pot with sugar and bring to a boil. Remove from heat and add 1 tablespoon of the white rum.
Squeeze the gelatine well and add to the berry mixture and let it melt into the mixture.
Break up the white chocolate (keeping a little aside for garnishing) and then add it along with the milk and egg yolks (one at a time) to the berry mixture. Let cool, stirring often and when the mixture begins to thicken, add the cream.
Pour the mixture into aluminium moulds and place in the fridge for at least 3 hours. After refrigeration, turn the semifreddo out onto a serving plate and garnish with remaining blueberries and white chocolate cut into small shards.