Honey Semifreddo

5.00 (3)
⏱ 510 mins 🍽 Serves 8 🌶 italian 🏷 Dessert

This streamlined version of a classic Italian semifreddo offers the same delightful results with a slightly easier method. A light, honey-sweetened custard base is whipped until voluminous, then folded with vanilla and rose water-infused cream. The mixture is frozen in a loaf tin until firm, creating a beautifully smooth, sliceable dessert that's ideal for entertaining. Serve it topped with your choice of fresh fruit, toasted nuts, or a drizzle of chocolate.

Honey Semifreddo

Ingredients

  • 8 ounces heavy cream (about 1 cup; 225g)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon rose water
  • 4 large eggs (about 7 ounces; 200g)
  • 4 1/2 ounces honey (about 1/3 cup; 125g)
  • 1/4 teaspoon plus 1/8 teaspoon (1.5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • Toppings such as sliced fruit, toasted nuts, cocoa nibs, or shaved chocolate

Method

  1. Line a 9 by 5 inch loaf tin completely with plastic wrap or baking parchment, ensuring the sides and base are covered. Plastic is simpler but creates wrinkles, while parchment yields a smoother finish.
  2. Create a bain-marie in a wide saucepan or Dutch oven. Place a thick ring of crumpled foil inside, tall enough to sit above the water level to support a mixing bowl. If your stand mixer bowl has a metal foot, use a glass or ceramic bowl instead and omit the foil ring.
  3. Place the cream, vanilla, and rose water into the bowl of a stand mixer fitted with the whisk. Whip the mixture until it forms stiff peaks, timing will vary by mixer. Move the whipped cream to another container, cover, and chill. Clean and dry the mixer bowl and whisk for the next step.
  4. Put the eggs, honey, and salt into the clean stand mixer bowl (or a glass/ceramic bowl if needed). Mix with a spatula to combine. Set the bowl over your prepared bain-marie, ensuring it does not touch the water, and maintain a gentle simmer.
  5. Cook while stirring constantly with a spatula until the mixture reaches 165°F (74°C). This takes about 10 minutes in a metal bowl or about 15 in glass or ceramic. Increase the heat if progress is slow, adding more hot water to the bath if required. Once at 165°F, transfer the bowl to the stand mixer with the whisk. Whip on high until foamy, quadrupled in volume, and thick like soft-serve ice cream, about 5 to 8 minutes. The bowl should feel cool.
  6. By hand, gently whisk half of the chilled whipped cream into the egg mixture. Add the rest, whisk briefly, then fold with a spatula until fully incorporated. Transfer to the lined loaf tin, cover tightly, and freeze until sliceable, about 8 hours or until it reaches 0°F (-17°C) internally.
  7. Chill a serving platter in the freezer. Turn the semifreddo out onto the cold platter, using the liner to help release it. Keep it covered and return to the freezer until ready. Remove the liner, add toppings like fruit or nuts, and let it sit for a minute or two. Slice with a hot knife, wiping it between cuts, and serve straight away.

Nutrition (per serving)

Sodium116000 mg

Recipe details

CategoryDessert
Cuisineitalian
AuthorStella Parks