Semifreddo, or half-frozen, offers a lighter alternative to ice cream and is easier to prepare since it doesn't require churning. This particular recipe for honey and almond semifreddo highlights customization by suggesting alternative nuts and seasonal fruits for serving. The praline, which adds texture and flavor, can be prepared in advance and stored, while the semifreddo itself can be kept in the freezer. The preparation involves creating a caramelized sugar mixture for the praline and whipping egg yolks with honey and cream to form a smooth dessert base.
To make the praline, dissolve sugar in water over low heat, then cook until deep golden. Stir in almonds, pour onto tray, cool, and break into pieces.
Line a loaf tin with greaseproof paper, whisk egg yolks, honey, and sugar over simmering water until thick, then fold in double cream and praline.
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