Honey Semifreddo Recipe
Servings: 6 people
Calories: 246kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 246kcal | Carbohydrates: 2g | Protein: 4g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 225mg | Sodium: 35mg | Potassium: 92mg | Vitamin A: 940IU | Vitamin C: 0.3mg | Calcium: 64mg | Iron: 0.6mg