So I did this thing. I made Honey Semifreddo because it's HOT and I'm tired and emotional and want to eat my tired emotions and my tired emotions can, and will, be found in Honey Semifreddo. And yes, I'm talking about the weather... again. Because it's HOT. Did I mention that? I whine when it's hot... who woulda thought? The only thing that will shut me up is an air conditioned room, The Bourne Supremacy on Blu-ray and slice of Honey Semifreddo. Shhhhhhhhhhhh, the movie is starting.
From Nigella Lawson's Forever Summer
1 whole egg
4 egg yolks
100g honey (best quality plus 3 tablespoons for serving)
300ml cream
25g pinenuts (toasted)
Line a 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 used a handheld electric mixer for this, then used it again to whip the cream.
Whip the 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 platter and drizzle with honey, and sprinkle with the toasted pine nuts, before slicing.
How interesting is that. I never had semifreddo in my entire life. I know the name but I never tasted it. I'll have to do this in the summer for sure :) Have a nice movie ;)
ReplyDeleteoh wow, this looks AWESOME. i love the pine nuts on top!
ReplyDeleteThanks Gabrielle. Semifreddo... all the joy of ice cream without the custard-making and the churning.
ReplyDeleteThanks Little Kitchie. The pinenuts add that bit of crunch among all that lusciousness.
ReplyDeleteOH MY GOD. I made this last night (though only sampled it in the morning, because I forgot about it in the freezer haha)... AMAZING. My dad is currently eating it with his coffee (though he really shouldn't). One of the best recipes I've tried so far in my first month of cooking! And easy!
ReplyDeleteThanks for taking the time to leave a comment Chelle. I'm so glad you (and your Dad), liked it.
ReplyDeleteHi! This looks amazing and I really want to try it. I'm just a little unclear on of the the steps. When whipping the cream, what consistency would "thick" mean? Is that soft peaks?
ReplyDeleteThanks! I can't wait to try it!
Hey Kenny, by thick I mean holds its shape. It's the air that you beat into it that gives it that divine texture. You want to go just past the soft peak stage, but obviously not into butter territory. Hope this helps.
ReplyDeleteThanks! I just made it, and I hope I did everything correctly. I have another question, When I was mixing the honey and eggs together over the simmering water, the mixture never became thick. It just increased in volume and got foamy. Should I have left it over the simmering water for a longer period of time? The mixture did get thicker as it cooled though.
ReplyDeleteThanks, and I'm sorry for so many questions!
Hi Kenny. Sounds like you did it right. You are essentially cooking the eggs when you have the pan over the simmering water. If it increased in volume, it should turn out great. I'm always happy to answer questions Kenny.
ReplyDelete