Summer Corn Semifreddo with Rosemary Shortbread Crust and Blueberry Compote

Ingredients

• For the summer corn semmifreddo:
• 2 medium ears corn, shucked
• 1 quart heavy cream
• 1/4 vanilla bean, split lengthwise and its seeds scraped and reserved
• 8 large egg yolks, at room temperature
• 3/4 cup sugar
• 1/2 teaspoon kosher salt
• 4 cups blueberries, stems removed, divided
• 1/2 cup plus 3 tablespoons sugar
• 1 tablespoon strained lemon juice
• Rosemary Shortbread, prepared, cooled, and crumbled (see below)
• For the rosemary shortbread:
• 2 1/2 teaspoons fresh rosemary, roughly chopped
• 1/2 teaspoon kosher salt
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened to room temperature
• 1/3 cup sugar

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag