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1
To make Apricot Semifreddo: Line 4-cup loaf pan with plastic wrap.
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2
Whisk egg yolks and 1/4 cup sugar in medium bowl until thick and light yellow, about 1 minute.
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3
Bring milk to a boil in saucepan.
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Slowly pour hot milk over egg mixture, whisking constantly.
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Return to saucepan; cook over medium-low heat (do not boil), stirring often, until custard is thick enough to coat the back of spoon, about 5 minutes.
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6
Strain, and cool.
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Meanwhile, place dried apricots in heatproof bowl.
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Cover with boiling water, and let stand 15 minutes, or until softened.
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Drain, and cool.
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Put in food processor with fresh apricots, and puree until smooth.
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Transfer to large bowl.
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Add custard, sour cream and almond extract.
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Put egg whites in large bowl; beat until soft peaks form.
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Add remaining 1/4 cup sugar; continue beating until stiff peaks form.
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15
Fold egg whites into apricot mixture.
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Pour half of mixture into prepared pan.
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Place 3 rows of blackberries on their sides down the center of loaf pan; top with remaining mixture.
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Cover; freeze at least 4 hours.
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19
To make Blackberry Sauce: Press blackberries through fine-meshed sieve into bowl.
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Stir in sugar and lemon juice.
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Set aside.
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22
Remove Apricot Semifreddo from freezer; let stand 10 minutes.
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Unmold onto plate, and cut into 10 slices.
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24
Drizzle with Blackberry Sauce; serve.
