Honey and lemon semifreddo

Honey and lemon semifreddo

Honey and lemon semifreddo

Ingredients

  • 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

Instructions

1

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.

2

Whip the cream until thick and gently fold in the egg and honey mixture.

3

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.

4

When ready to serve, turn the semifreddo onto a serving plate and drizzle with extra honey before slicing.

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