I recently watched Nigella
make this honey semifreddo. It looked so easy and delicious I decided to give
it a go. Pretty nice. Recipe as posted on her website.
1 medium Eggs
4 medium Egg yolks
100 grams honey (best quality + 3 tablespoons for
serving)
300 ml double cream
25 grams Pinenuts toasted ( I used pistachios)
- Line a
900g/1 litre loaf tin with clingfilm.
- 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.
- 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 about 2-3 hours.
- When it
is ready to serve, turn out the semifreddo on to 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.
I'm entering this into this month's Sweet New Zealand, hosted by Alessandra Zecchini