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!)
- 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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