Honey Semifreddo🚩

Serves: 6

dessert vegetarian european honey

Ingredients

Honey Semifreddo

  • 1.5 eggs
  • 120 g granulated sugar
  • 113 g honey
  • 3 leaves gelatine leaves
  • 240 ml heavy cream

Candied Lemon

  • 200 g granulated sugar
  • 240 ml water
  • 0.5 lemon rind, cut into strips

Hazelnut Crumb

  • 30 g hazelnuts
  • 30 g all-purpose flour
  • 30 g sugar
  • 45 g salted butter

Honey Lemon Caramel

  • 170 g honey
  • 60 ml cream
  • 0.5 lemon juice
  • salt, to taste

Instructions

  1. Soak the gelatine leaves in a bowl of cold water until dissolved.
  2. For the Honey Semifreddo, whisk egg, egg yolk, and sugar over simmering water until pale and foamy; add gelatine, then fold in honey.
  3. Whip cream until stiff, fold into the egg/honey mixture, transfer to molds, freeze until set.

Hazelnut Crumb

  1. Roast hazelnuts, remove skins, grind in a processor.
  2. Combine hazelnuts, flour, sugar, and butter; bake until golden.

Candied Lemon

  1. Peel lemon rind, boil sugar and water, simmer rind slices for 20 minutes, then set aside.

Honey Lemon Caramel

  1. Cook honey and cream until thickened, add lemon juice and salt, cook for 12 minutes.

To Serve

  1. Place the semifreddo dome on Hazelnut Crumb, top with a piece of candied lemon and Honey Lemon Caramel.