Note: in addition to the preparation time listed above, you will also need set aside time to freeze your semifreddo.
Ingredients
4 free-range eggs separated
1/4 cup caster sugar
1/3 cup Wild Nectar Organic Honey, warmed, plus 1 Tbsp extra
600ml carton thickened cream
1/2 cup finely chopped roasted skinless hazelnuts
1/2 x 250g packet Lemon Crisp biscuits
Method
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Line a 6-cup capacity loaf pan with plastic wrap.
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In a small bowl, using an electric mixer, beat egg yolks and sugar together for 3-4 minutes until thick and pale. Stir honey through.
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In a medium bowl, beat cream until soft peaks form. Gently fold egg yolk mixture into cream.
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In a clean bowl, using an electric mixer, beat egg whites until stiff peaks form. Gently fold into cream mixture in 2 batches. Lightly mix hazelnuts through and pour into prepared pan.
Freeze for 3 hours or overnight (see Cook’s tip).
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Roughly crush biscuits in a snaplock bag using a rolling pin. Remove semifreddo from freezer 10 minutes before serving.
Sprinkle biscuits over semifreddo, drizzle with extra honey, then serve in scoops.
COOK' S TIP
Soften semifreddo slightly before serving to make it easier to scoop.
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