Great to impress at any celebratory gatherings or even dinner parties, the Honey, Ginger and Salted Almonds Semifreddo is an irresistible dessert that successfully mixes both salty and sweet flavours.
Brought to us by culinary storytelling blog ‘Life & Thyme’, this simple step-by-step dessert recipe fuses thick melted ice cream with a sweet sticky honey finish. Topped with spiced crystallised ginger and salted almonds, the semifreddo is then sprinkled with sugar for a glittering finish. Perfect to finish off any hearty meal on a high, this authentic recipe is set to become a dessert favourite during any Christmas festivities…
Prep Time: 15 mins
8 egg yolks
200g runny honey
600ml thick double cream
75g Chinese stem ginger in syrup
75g slated almonds
3 tbsp honey
a handful of crystalized ginger
a handful of salted almonds
a few sprigs of fresh thyme
Line a 9 inch round cake tin with cling film.
Pour the cream into a mixing bowl and whip until thick and stiff.
Fill a saucepan with water and bring it to the boil.
Add the eggs, egg yolks and honey to a clean heatproof bowl, hold it over the hot, simmering water and beat until the mixture becomes thick and pale.
Take the bowl off the heat and gently fold the egg custard into the whipped cream.
Roughly chop the stem ginger and almonds and mix them in.
Pour the mixture into the cake tin, cover with cling film and set in the freezer for 2-3 hours until solid.
Just before serving, turn the semifreddo out of the tin onto a plate and drizzle with golden honey.
Then decorate with almonds, crystalized ginger and sprigs of thyme as you please.