Honey semifreddo
By: Nigella Lawson From: Forever Summer with Nigella
- Prep time:
- 15 mins, plus 2-3 hrs freezing time
- Cook time:
- Serves:
- 6-8
Nigella Lawson's honey flavoured frozen dessert is easier to make than ice cream and its velvety texture will have you going back for more
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Tips and suggestions
- Cooks Tips...
- A semifreddo is not quite an ice cream, as the name - semi-cold, in translation - suggests. There's no custard to make, and no churning required as it freezes, which makes life very much easier. What you get is a smooth, soft block of chilled, almost frozen cream, with a texture of deep, deep velvetiness. This mellow, honey-flavoured version matches taste to texture. For some reason, sometimes when I make it, I end up with a block of uniformly buff cream; at others, I'm left with a honeyed, resin-coloured stripe along the base - or the top as it stands when you turn it out. But that's cooking for you. Either way, it works wonderfully. Pour more amber-coloured honey over as you serve, and scatter with toasted pinenuts, for quite the dreamiest, easiest pudding you could imagine.
Ingredients
- 1 Eggs
- 4 egg yolks
- 100g Honey, best quality, plus 3 tablespoons or so for serving
- 300ml double cream
- 25g Pine kernels, toasted
Method
1. Line a 900g/1 litre loaf tin 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. Pour into the prepared loaf tin, and cover carefully with cling film before putting it in the freezer for about 2-3 hours.
4. 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. If you've got some dark, syrupy - indeed, honey-coloured - pudding wine to drink while you eat this, so much the better.
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Latest Comment
A Lovely, easy recipe that always manages to raise a few 'Mmmmms' round the table! I swap the pinenuts for hazelnuts!
A beautiful recipe, easy to make. Taste is suble and smooth as well as looking good on the table. Do use a good honey to make and serve.