Honey Semifreddo

When Meeta of What’s for lunch honey announced this month’s Monthly Mingle theme, I had already decided the entry. I was waiting for an occasion to make this special treat. And I did, for my Birthday!

The moment I laid my eyes on this recipe in Foodbeam by Fanny, I wanted to try it. It was sinfully delicious and its hard to believe that an easy recipe like this would yield something that is beyond words. You have to try this yourself to know how it tastes like. But be warned, this dish is beyond rich and creamy. So this is for those mighty hearts that braves calories. Hey, we live only once, so go ahead and indulge.

As Fanny describes, I only had a minute to take the pictures. It melts fast and then its Gooey Kablooie. Also, use the best quality honey that you can find. It makes a lot of difference here.

Ingredients

Heavy cream - 1¼ cups
Honey – scant ½ cup
Egg – 1
Egg yolks – 4
Hazelnuts – 2 tbsp

Method

Spray/coat a loaf pan with oil or butter, cover it with plastic wrap, set aside. Take a medium sized glass bowl and keep it in the freezer for 10 mins.

Boil a cup of water in a sauce pan and turn it into a simmer. Choose a bowl that partially immerses into the pan. The bottom of the bowl should not touch the simmering water. This is called a double boiler. Take egg, egg yolks and honey in the bowl and beat it with an electric beater over the double-boiler. The mixture will turn pale and creamy as the eggs get cooked indirectly.

Take the chilled bowl from the freezer and beat heavy cream till it forms soft peaks. Chilling the bowl contributes to stable peaks.

Gently fold the egg mixture into the whipped cream and pour into the prepared loaf pan. Cover the pan with plastic wrap and freeze for at least 3 hours.

To serve, transfer the pan from freezer to fridge for 5 minutes and invert onto a serving platter.

Slice and serve with hazelnuts and a drizzle of honey.

Thanks Fanny for this wonderful recipe which is now my all-time favourite!