Honey Semifreddo

A semifreddo is an Italian dessert between a mousse and an ice-cream. It is a flavoured mousse that sets in the freezer. It has a texture that is icier than ice cream or sorbet, but is at the same time very light.

Serves 6
    1 egg
    4 egg yolks
    100g best quality honey + few tbsp to drizzle
    300ml double cream
    ½ cup pinenuts
  1. Line 6 cooking rings with clingfilm.
  2. Beat the egg and egg yolks with the honey in a bowl, over a saucepan of gently simmering water, until the mixture is pale and thick. I use a wire balloon whisk for this, but if you feel like a bit of culinarily aided whirring, it will certainly be quicker with a hand-held electric whisk.
  3. Whip the double cream until thick, and then gently fold in the egg and honey mixture.
  4. Pour into the prepared loaf tin, and cover carefully with cling film before putting it in the freezer for about 2-3 hours.
  5. When it is ready to serve, turn out the semifreddo onto a suitably sized plate and drizzle this manilla-coloured log with honey, and sprinkle with the toasted pine nuts, before slicing.

It thaws quickly as it stands, but that is part of its heavenly-textured charm.


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