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.
