For the Blueberry Puree: Weigh and wash the blueberries. Put them in a small sauce pan with 1 tablespoon water, two tablespoons lemon juice, cinnamon, nutmeg and ¼ cup Swerve (or erythritol). Cook covered over medium low heat until simmering, then turn the heat to low and simmer, covered for 10 minutes more. Transfer the softened blueberries to a blender and puree on low speed. Transfer the blueberry puree back to the sauce pan and simmer uncovered for 20 minutes more stirring every few minutes. The blueberry puree should be syrupy, intense in flavor and coat the spoon when stirred. Remove the puree from the heat an add the stevia glycerite, almond extract and vanilla. Stir and cool completely. There should be about 3/4 of a cup of puree. It can be kept in the fridge for up to a week.
To Make the Whipped Coconut Cream: Remove the cans of coconut milk from the refrigerator, gently turn them over, open, and pour out the liquid or coconut water. (This water can be saved and added to smoothies or discarded.) Scoop the solid coconut cream from the cans and add it to a bowl. Add the Swerve and whisk on high until the coconut cream resembles whipped cream. Add the vanilla and almond extracts and stevia and whip again. Cover and refrigerate
For the Zabaglione: Select a small heat-proof bowl big enough that it can sit on top of a small pot of barely simmering water and not touch the water. Fill a small pot with one inch of water and place over medium-high to start simmering. Pour the Swerve and vodka in the small bowl and whisk together starting to dissolve the sweetener. Seperate the eggs and add the yolks to the bowl, whisking to combine. Turn the water down to low and place the bowl over the pot of barely simmering water. With an electric hand mixer, begin beating the zabaglione on a medium speed. Watch the mixture carefully to make sure the egg yolk doesn't scramble. Over the next several minutes, the zabaglione will triple in volume, become very glossy and turn a pale yellow color. When this is acheived, remove it from the heat and scrape it into another bowl to cool.
Wash the bowl and the beaters really well. There can't be any fat left on either of them or the meringue in the next step will fail. But even if it starts to deflate, if you work quickly, your semifreddo will still be light and delicious, just not quite as light.
To Make the Meringue: Place the Swerve, pinch of salt and cream of tartar in the bowl and stir together. Add the egg whites and place the bowl over the barely simmering water. With the hand mixer on medium-low start whipping the meringue, increasing speed as the volume increases. When stiff peaks are acheived, remove the bowl from the heat and place it on the counter. Continue whipping at a reduced speed until the bottom of the bowl cools a bit.
To Assemble the Coconut Cream Semifreddo: Line a large bread pan with enough plastic wrap that several inches of excess hangs down over each side. Put it in the freezer. Remove the blueberry puree from the refrigerator and give it a good stir, especially if a skin has formed on the top. Set aside.
Remove the whipped coconut cream and the zabaglione from the fridge. Begin adding the zabaglione to the whipped coconut cream in thirds. The first third is gently stirred-in to lighten the mixture. Gently fold in additions two and then three. Now, we'll do the same thing with the meringue. Add a third of the meringue mixture to the whipped coconut cream mixture, gently folding to lighten it up. Make sure to scrape from the bottom to incorporate everything. Add the second and then third additions of meringue, folding very gently each time.
To Assemble the Coconut Cream Semifreddo and Blueberries in the Mold: Remove the plastic wrapped bread pan from the freezer. Gently add 1/3 of the semifreddo mixture to the pan and tap it once on the counter. Add 1/3 of the blueberry puree over the layer. Gently add another third of the semifreddo to the improvised tureen. Add another layer of blueberry puree finishing with the last of the semifreddo. Doing the best you can, spoon the last of the blueberry puree over the semifreddo in a rounded zig-zag pattern, short-side to short-side down the length of the surface of the semifreddo. It doesn't have to be perfect because it will become the bottom when un-molded. Insert a butter knife or a thin spatula into the semifreddo, just about touching the bottom and make the same rounded zig-zag pattern - this time from long-side to long-side, making a pretty pattern on the top (er... bottom) of the semifreddo. Gently cover the surface of the semifreddo with the plastic wrap and freeze.
To Serve: Remove the Coconut Cream Semifreddo from the freezer and let it sit on the counter for 10-15 minutes to allow it to warm up a bit. Peel back the plastic wrap, and holding the pan in one hand and the serving platter on top with the other, flip the semmifreddo up-side-down onto the serving platter to un-mold. Remove the plastic wrap. If you want, dip an offset spatula in warm water and gently smoth the surface of the semifreddo. Slice the semifreddo and serve as is or with a blueberry topping.
Coconut Cream Semifreddo with Blueberries
Amount Per Serving
Calories 182Calories from Fat 144
% Daily Value*
Saturated Fat 12g75%
Monounsaturated Fat 1g
Vitamin A 300IU6%
Vitamin C 1.7mg2%
* Percent Daily Values are based on a 2000 calorie diet.