Thanksgiving Desserts

I often take care of dessert on Thanksgiving in addition to chipping in for regular food, I'm happy to do it! I remember one large gathering where I brought a cranberry tart, butternut squash cheesecake, and Pierre Herme's chocolate Concorde cake. Fast forward to a year where I made mini pecan tarts with gyoza wrappers, and this year a blueberry blackberry crumble with nougat semifreddo. Sprinkle your berries with sugar in a pie plate and top with crumble; 100g oats, 125g plain flour, 115g butter grated on a box grater, 90g sugar and a pinch of salt. For the semifreddo crush 200g turron nougat (buy this on amazon) in a food processor. Beat 2 egg whites and a pinch of salt to stiff peaks. Beat 250ml cream to soft peaks. Beat your yolks and 27g sugar to ribbons. Fold whites into the yolk mix, fold in cream then nougat and freeze. I serve mine on edible rose petals which make for a lovely floral note.