Hibiscus Semifreddo

April 8, 2015 02:59

Hibiscus Semifreddo

Recipe & Image by: Marnely R. of Cooking with Books
Serves 8-10
Cool down with this gorgeous, Hibiscus Blueberry & Macadamia Semifreddo- a sure cure for the sweltering summer weather.
See full recipe at Cooking with Books Blog


  • 3 large eggs
  • 2 large yolks
  • 1/2 cup powdered sugar, sifted
  • 1 1/2 cups heavy cream, chilled
  • 4 tablespoons Wild Hibiscus syrup
  • 1/4 teaspoon vanilla bean scrapings
  • 1 tablespoon Grand Marnier (or your favorite orange liqueur)
  • 3 drops of natural red food dye**
  • 1/2 cup frozen wild blueberries
  • 1/4 cup whole macadamia nuts, toasted and crushed


  1. Line a 9” x 4” metal loaf pan with plastic wrap, leaving a generous overhang.
  2. Over a double boiler, whisk together the eggs, yolks, and powdered sugar until eggs reach 135F using a digital thermometer.
  3. Using a hand or stand mixer, whip warm eggs and sugar until they double in volume, and are thick and pale in color. Reserve in a large bowl.
  4. Whip heavy cream, Wild Hibiscus syrup, vanilla bean, and Grand Marnier until you achieve stiff peaks.
  5. Fold whipped cream into egg and sugar mixture. Add natural food dye.
  6. Pour half of the batter into the lined loaf pan and spread evenly. Sprinkle crushed macadamias and wild blueberries in a single layer. Spread the rest of batter on top and freeze overnight.
  7. To serve: place frozen pan in a warm water bath for 30 seconds to release it. Flip over, remove plastic wrap and slice with a warm knife. Serve with extra toasted nuts and Wild Hibiscus flower petals.


**Natural food dye is used for aesthetic purposes to achieve a light pink color. Feel free to leave out.