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Have your dessert and protect the planet, too! Love the Farmland with farm fresh dessert from @cascadianfarm and @thefeedfeed! Cascadian Farm is on a mission to create Cascadian Change to help protect our planet and restore 25 million square feet of farmland. Their products are always USDA Certified Organic and always delicious, just the way Mother Nature intended. This Blackberry Thyme Semifreddo with Shortbread Crumble is full of swirled jam from #CascadianFarm Organic Frozen Blackberries. Join us in creating Cascadian Change!
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Semifreddo with Blackberry Thyme Jam and Shortbread Crumble
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A Note from Feedfeed
Everyone loves a dessert and who doesn't love a recipe that's quick and easy! Let Cascadian Farm organic fruit and veggies give you a leg up on making delicious treats. All Cascadian Farm Frozen Fruit, 10oz Bagged vegetables, and Riced Cauliflower are on sale from 9/15 through 9/28 at the Hanover Co-Op in Hanover, NH where @mangiomangiamo stocked up on essentials for this recipe.
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Prep time: 8hrs 10mins
Cook time: 25mins
Serves or Makes: 8 slices
Recipe Card
ingredients
- 2 10 ounce bag Cascadian Farm Organic Frozen Blackberries
- 3/4 cup Sugar
- 3 tablespoon lemon juice, freshly squeezed
- 2 sprigs Fresh Thyme
Method
Step 1
In a medium stainless-steel saucepan over medium heat, add berries. Cook for 5-7 minutes, mashing to desired consistency. Add sugar, lemon juice and thyme. Increase heat to medium-high and bring to a boil.
Step 2
Skim any foam from the top of the jam and let cook until it reaches a thick consistency, about 5 minutes. Remove from heat, carefully remove thyme sprig and transfer to a heat-proof jar with a tight fitting lid.
ingredients
Semifreddo:
- 1/2 cup Shortbread Cookies, crumbled and divided
- 1 3/4 cup Heavy whipping cream, chilled
- 1 1/4 cup Sugar
- 7 large Egg yolks
- 1/4 cup Lemon Juice, freshly squeezed
- 1/4 teaspoon Salt
- 1/2 cup Blackberry Thyme Jam, divided
Semifreddo
Step 1
Line 9x5x3-inch metal loaf pan with plastic wrap, allowing for overhang on all side. Sprinkle one third of the crumbled shortbread evenly on bottom of pan.
Step 2
Using electric mixer or stand mixer fitted with a whisk attachment, beat cream in a large bowl until soft peaks form. Transfer bowl to refrigerator.
Step 3
In a large metal bowl, whisk sugar, egg yolks, lemon juice and salt. Place bowl over a medium saucepan of simmering water, ensuring the water does not touch the bottom of the bowl. Whisk mixture constantly until yolk mixture is thick and fluffy (170°F) about 4 minutes.
Step 4
Remove bowl from heat and using a hand-held electric mixer, beat mixture until thick, and doubled in volume. Temperature should be cool. Fold in chilled whipped cream.
Step 5
Layer semifreddo custard over shortbread crumble. Add 3 tablespoons blackberry jam and swirl. Top with shortbread crumble. Repeat 2 more times, ending with semifreddo custard mixture on top, smoothing into an even layer. Tap loaf pan on counter to remove air pockets. Fold plastic wrap overhang over top to cover.
Step 6
Freeze semifreddo until firm, at least 8 hours or overnight.
Step 7
Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip a large heavy knife into hot water. Cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon fresh berries alongside and serve.