Blueberry Semifreddo for 10 Servings

Instructions:

1. Combine 300g blueberries, 50g sugar, lemon juice, and zest in a saucepan over medium heat. Stir occasionally for 8–10 minutes until berries burst and liquid thickens into a glossy syrup. Remove from heat and cool completely.
2. In a large bowl, whisk the egg yolks and 100g sugar until the mixture becomes pale yellow and thick. Stir in the vanilla extract and salt.
3. In a separate chilled bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form.
4. Gently fold the whipped cream into the egg mixture using a spatula, being careful not to deflate the air.
5. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides.
6. Pour one-third of the cream mixture into the pan. Dollop 3–4 tablespoons of the cooled blueberry reduction over the layer. Repeat with another layer of cream and more blueberry sauce.
7. Freeze for 6 hours until set. Garnish with fresh blueberries and sliced almonds before serving.