Get the scoop on a dreamy dessert with sweet semifreddo made with 100% Australian made Wild Nectar Honey.Â
Topped with storebought lemon bickies – shhh, it’s your cheat’s shortcut…
Note: in addition to the preparation time listed above, you will also need set aside time to freeze your semifreddo.Â
Ingredients
Method
Line a 6-cup capacity loaf pan with plastic wrap.
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.
In a medium bowl, beat cream until soft peaks form. Gently fold egg yolk mixture into cream.
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).
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.
You may also like:
Date and walnut scones with cinnamon honey butter
Chocolate semifreddo with raspberries and honeycomb
Related stories
Native ad body.
Native ad body.
Native ad body.
