Shown here with a so-last-season blueberry compote, this vanilla bean semifreddo from Craft's new pastry chef, Jennifer McCoy, will also play nicely with sauces made from concord grapes or plums. Be sure to have a candy thermometer on hand: the frozen dessert's sugar must be heated precisely to 240º F. (Pastry chefs call this the "soft-ball stage").
Shown here with a so-last-season blueberry compote, this vanilla bean semifreddo from Craft's new pastry chef, Jennifer McCoy, will also play nicely with sauces made from concord grapes or plums. Be sure to have a candy thermometer on hand: the frozen dessert's sugar must be heated precisely to 240º F. (Pastry chefs call this the "soft-ball stage").
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