Lemon-Olive Oil Semifreddo with Blueberry Compote
Even with rich lemon cream as its base, this tart, sweet semifreddo from famed pastry chef Claudia Fleming retains its light texture and flavor after it is frozen. Semifreddos do not harden when they freeze, so there's no need to let this soften before serving it. You can make the semifreddo up to three days in advance of serving; the compote could be made one day in advance and kept in the fridge.