Blackcurrant Mint Yogurt Semifreddo

Ingredients

• 2 cups blackcurrants or blackberries
• 1/2 cup sugar, divided
• 1 tablespoon lemon juice
• 1/3 cup finely chopped fresh mint
• 1 1/2 cups heavy cream
• 1 cup Greek yogurt
• 1 teaspoon vanilla
• Pinch of salt

Method

1. Cook blackcurrants with 2 tablespoons sugar, lemon juice, and salt until saucy, then cool.
2. Fold chopped mint into the cooled fruit sauce.
3. Whip cream with remaining sugar and vanilla to soft peaks.
4. Fold in Greek yogurt, then layer with the mint fruit ripple in a loaf pan.
5. Freeze until sliceable and serve in thick slices.