Honey and lemon semifreddo
- 1 large egg
- 4 large egg yolks
- 125ml (½ cup) honey
- 310ml (1¼ cups) fresh cream
- zest of 1 lemon
- a squeeze of lemon juice
Using a large heatproof bowl, beat the egg and egg yolks with the honey over a saucepan of simmering water until the mixture is thick and pale.
Whip the cream until thick and gently fold in the egg and honey mixture.
Add the lemon zest and juice and fold in. Pour into a loaf pan and drizzle extra honey over the top. Cover with plastic wrap and freeze for 3 – 4 hours.
When ready to serve, turn the semifreddo onto a serving plate and drizzle with extra honey before slicing.