Honey Semifreddo Recipe
If you have never had the pleasure of eating semifreddo, may I please be the one to introduce you to this Honey Semifreddo Recipe?
Semifreddo literally means half cold in Italian and is one of my very favorite summer desserts. It is a light, creamy, sliceable, frozen dessert that never gets rock hard like ice cream can. If you are one of those people that nukes your ice cream for a few seconds before eating it – you must give this dessert a try.
And here’s another really great thing about it – it is simple to make but can seem like its oh-so fancy. So you get all sorts of kudos when you serve it to your family and friends.
Usually semifreddo has a high sugar content which is what keeps it from freezing rock hard. This recipe uses Wholesome! Organic Honey in place of sugar which adds a whole new level of lusciousness! And because everything creamy is a little better with a bit of crunch, it is topped off with a sprinkle of toasted almonds.
Give it a try – you are going to totally love it! (As opposed to semi loving it!)
Honey Semifreddo Recipe
- 1 large egg
- 4 large egg yolks
- ½ cup plus 3 tablespoons organic honey divided use
- 1¼ cups heavy cream or coconut cream
- ¼ cup sliced almonds toasted
- Line a 9-inch loaf pan with plastic wrap.
- Bring a pot of water to a simmer. Place the egg, egg yolks, and ½ cup honey in a heatproof bowl. Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water. With a handheld mixer, beat the mixture until pale yellow and thick. Remove from heat and let cool.
- Whip the cream or coconut cream until thick peaks form. Fold the cream into the honey mixture.Transfer to the prepared loaf pan and freeze for at least 3 hours or overnight. (Can be made up to 3 days ahead and kept in the freezer.)
- When ready to serve, turn the semifreddo out onto a rectangular platter. Drizzle with the remaining 3 tablespoons of honey and sprinkle with the almonds. Cut into slices and serve.
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