Maple Semifreddo Served Over Macerated Berries

• 3 cups fresh blueberries or mixed berries
• Zest, segments and juice of 1 orange
• 1 tablespoon fresh lemon juice
• 2 tablespoons Maple sugar or 1/4 cup packed light-brown sugar
• 3 tablespoons Sweet Vermouth, divided
• 3 large egg yolks
• 3/4 cup chilled whipping cream, divided
• 1/4 cup pure maple syrup
• 1/4 teaspoon maple or 1 teaspoon vanilla extract

1. In a medium bowl, combine blueberries, sugar, orange segments, 1 tablespoon Vermouth and both juices; set aside.
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 175u0b0F, about 5 minutes. Remove bowl from the double boiler. Using electric mixer, beat mixture until cool and thick, about 5-6 minutes.
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. To serve: Divide berries among serving bowls; top with a scoop of Maple Semifreddo and spoon some macerating liquid over the top.
5. Note: Lighter in flavor Grade A maple syrup or more robust Grade B will work in this recipe.

fresh blueberries, orange, lemon juice, maple sugar, sweet, egg yolks, chilled whipping cream, maple syrup, maple

Taken from food52.com/recipes/16798-maple-semifreddo-served-over-macerated-berries (may not work)