Huckleberry Semifreddo

Here’s a perfect way to say farewell to summer and hello to the onset of fall. Our semifreddo is flavored with huckleberries and offset with candied sage syrup and candied sage chips.

Huckleberry Semifreddo

serves 3-4


4 squares Semifreddo, cut into 3" by 3" Squares (recipe follows)
2 cups linzer dough (recipe follows)
2 cups canola oil
12 each sage leaves
1 teaspoon sugar
1/2 cup huckleberries
1/4 lemon juiced
1/2 teaspoon sugar

  1. Cut and reserve semifreddo in freezer until ready to serve.
  2. On a large platter scatter linzer dough.
  3. Heat medium saucepan with oil to 350 degrees.
  4. Place sage leaves in oil and crisp up.
  5. Pull from oil and drain.
  6. Sprinkle with sugar.
  7. Plate the semifreddo on top of the linzer dough.
  8. Toss the huckleberries with the sugar and the lemon juice.
  9. Place the huckleberries on top of each semifreddo and then top with fried sage leaves.

Huckleberry Semifreddo

Huckleberry Semifreddo Ingredients

1 cup heavy cream
1 1/2 egg yolks
1 teaspoon sugar
1/4 cup huckleberry puree
1/8th teaspoon vanilla extract

Huckleberry Semifreddo Directions
  1. Whip heavy cream soft peak
  2. Whip sugar and yolks till pale yellow
  3. Fold the puree into the whip cream
  4. Fold the whip yolks into the whip cream mix
  5. Pour into mold/ baking dish and freeze till needed
  6. Once frozen, cut into desired portions and top off with fresh huckleberries

Linzer Dough

Linzer Dough Ingredients

1/2 cup butter unsalted, softened
1/2 cup sugar
1 1/2 egg yolks
1/8th teaspoon baking powder
1/8th teaspoon cinnamon
1/8th teaspoon salt
1/4 each lemon zest
3/4 cup almond flour
3/4 cup hazelnuts ground

Linzer Dough Directions
  1. Cream the butter and sugar
  2. Add the yolks
  3. Sift the dry ingredients and mix into the creamed mixture
  4. Place on a sheet pan in the refrigerator for 30 min to set up
  5. Press or roll chilled dough to 1/4 inch thick
  6. Bake at 325F until light golden brown and cook through
  7. Allow to cool at room temperature
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