Here is my indication that a.) I’m still holding onto summer frozen desserts and b.) that I have a phase in the fall that runs along the lines of spring cleaning (fall cleaning, if you will?). My freezer was holding no less that 2 ice cream flavors, 2 kinds of popsicles, and 2 kinds of sorbet. This means that my frozen dessert hoarding was reaching a level of “oh my gahhh I can’t fit my bags of frozen veggies in here because I’m trying to prevent a freezer avalanche disaster”. I decided it was time to put those cartons and containers to work before Hoarders: Dessert Edition was called.
My lemon sorbet was shaken into this delicious cocktail and slurped up faster than pizza on a football Sunday.
The peach bourbon ice cream I had just hanging out was topped with this easy peasy chocolate shell and eatedn straight out of the container.
Then there was the mango sorbet. Originally bought for a cocktail recipe, I was starting to eat it straight up, maybe mixed with a few haystacks, while they were still around. But I needed something else, something that felt more complex than the usual sorbet, but not so complex that the mango flavor is lost. Enter: semifreddo! Semifreddo is basically a fancy word for “layered frozen stuff”, but it makes you feel super fancy, ya know?
Any flavors can be swapped out in this dessert, but let’s take a look at what I used real quick. Mango sorbet on the bottom, topped with cashew cream, and finished with a blueberry compote. Compote is another one of those fancy words that seems intimidating, but really is easy. Compotes are easily made with fruit, sugar and water, resulting in a jam like, syrupy mixture. Perfect for our fancy pants dessert.
The cashew cream is an godsend, resulting from soaked cashews, agave nectar, and water. The result is a creamy, lovely middle layer for this semifreddo, without the fat that normally comes with a whipped cream mixture.
Layering is the key here, resulting in a pretty mixture, but allowing you to play with the proportions until it is juuuust right. Freeze and eat, easy!
These would also be wonderful for a quick gift or dessert to take to a friend, especially when a jar is used as the serving dish.
It’s still hot, so I’m still eating ice cream and pretending snow isn’t going to happen in a few months, you with me?
Cashew cream recipe adapted from Baker by Nature,
- 2 cups mango sorbet (store bought or homemade)
- For the cashew cream:
- 1 cup cashews (soaked for 2–4 hours)
- 2 tablespoons agave nectar
- 1/3 cup -1/2 cup water
- For the blueberry compote:
- 1 cup blueberries (fresh or frozen)
- 1/3 cup sugar
- 1/2 cup water
- To prepare the cashew cream:
- In a food processor or blender, combine the cashews, agave, and 1/3 cup water. Blend until smooth, adding more water if necessary.
- To prepare the blueberry compote:
- In a saucepan over medium high heat, combine the blueberries, water, and sugar. Bring mixture to a boil, turn down heat to low and let simmer for 15-20 minutes, or until mixture has thickened. Remove from heat and let cool.
- To assemble semifreddo:
- In 4 jam jars, layer mango sorbet, cashew cream, and blueberry compote. Freeze for at least 4-6 hours or overnight. Allow to thaw for 5-10 minutes before serving.