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Lime Semifreddo dessert
w/fresh blueberry sauce.
Cannavacciuolo Antonio is an emerging young chef,
aknowledged presently in the Michelin guide - 1 star
and Gambero Rosso - 3 forks.
He is from the peninsula of Sorrento (Vico Equense).
Since 1999, he has been managing the Villa Crespi
di Orta San Giulio’s restaurant.
Fax +39 0322 911 919 - Tel. +39 0322 911 902
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INGREDIENTS
Ingredients for 4 people
• 150 gr. of fresh cream
• 30 gr. egg whites
• 60 gr. sugar
• Zest of 1 lime – minced w/grater
• Juice of 1 lime
• Juice of a lemon
• 200 gr. of fresh or wild blueberries
• 1 vanilla stick |
Beat the egg whites w/half of the requested
sugar in a round copper bowl. In a separate
dish beat the fresh cream and add the
minced lime, its juice and lemon juice.
Fold the two mixtures together and pour the
cream into 4 individual molds.
Place in the freezer to set. For the sauce;
cook the fresh blueberries w/ the remaining
sugar, a little bit of water and the vanilla stick
for 40 minutes until mixture is thickened.
Turnout the molds onto the middle of 4
plates.
Pour the cooled blueberry sauce over each
individual mold and drizzle the remaining
sauce onto the plate to decorate.
Serve dessert immediately.
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