Honey Semifreddo
A Semifreddo (half cold) is not an ice cream, there’s no custard involved, no machinery (except a whisk) – it’s an all together easier but delicious dessert to make. What you get is a smooth, soft block of almost frozen cream, with a deep, smooth texture.
This recipe is based on one published in the Sunday Times on the day I processed the Honey harvest from the hives at Croan. It seemed perfectly timed and I had to try it.
Ingredients
- 225g Honey
- 2 Egg Yolks
- 1 Egg White
- Juice of 1 Lemon
- 350ml Double Cream
Method
Lay out a sheet of clingfilm (approx. 50cm long) on the counter. Sprinkle water on it and cover with another layer of clingfilm. Repeat the process so you have 3 layers of film.
- Line a 2lb loaf tin with this.
- Bring 125g of honey & 80g of water slowly to the boil in a small saucepan. Ideally you waant this mix to get to 120 degrees C.
- In a heat-prrof bowl beat 2 egg yolks until they are pale.
- Put the bowl over a saucepan of simmering hot water, and slowly whisk in the hot Honey syrup. I use a small wire balloon whisk for this.
- When all of the syrup is whisked in, remove the bowl from the heat.
- Whisk the white of 1 egg together with 100g of honey and a pinch of salt.
- Whip the double cream until thick, and then gently fold in the egg and honey mixture. Pour into the prepared loaf tin, and cover carefully with clingfilm before putting it in the freezer for at least 3/4 hours.
- I scoop the Semifreddo into bowls or glasses and it’s delicious with fresh fruit.