Maple Semifreddo Served Over Macerated Berries

1. 1

   In a medium bowl, combine blueberries, sugar, orange segments, 1 tablespoon Vermouth and both juices; set aside.

2. 2

   Whisk yolks, 1/4 cup cream, maple syrup and the remaining 2 tablespoons Vermouth in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 175u00b0F, about 5 minutes. Remove bowl from the double boiler. Using electric mixer, beat mixture until cool and thick, about 5-6 minutes.

3. 3

   Whip remaining 1/2 cup cream and maple or vanilla extract in a large bowl on high until stiff peaks form, about 2 minutes. Fold whipped cream into yolk mixture. Transfer to a shallow food container, smooth the top. Cover and freeze until firm, at least 8 hours or overnight. Can be made ahead up to 1 week.

4. 4

   To serve: Divide berries among serving bowls; top with a scoop of Maple Semifreddo and spoon some macerating liquid over the top.

5. 5

   Note: Lighter in flavor Grade A maple syrup or more robust Grade B will work in this recipe.

* Per serving · 4 servings · Values may vary.

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