Honey Semifreddo with Pistachios

I went on a search for a dessert recipe that would feature the awesome honey I just bought at the Farmer’s Market.  I found the perfect candidate.  It has simple flavors of honey and cream, is pretty much ice cream (no ice cream maker needed), and is topped with salty roasted pistachios. Mmmmmm.  Also, it has few ingredients and is easy to make.  Here it is!

Honey Semifreddo with Pistachios – adapted ever so slightly (one ingredient) from Nigella Lawson. http://www.nigella.com/recipes/view/honey-semifreddo-239

Ingredients:

  • 1 large egg
  • 4 large egg yolks
  • 100 grams of honey (1/3 cup) plus extra for garnishing
  • 300 ml heavy whipping cream (1 1/4 cup)
  • a few tablespoons of chopped roasted salted pistachios

Line a loaf pan with saran wrap.  If you don’t have a loaf pan, just find something with that type of shape.  You aren’t baking anything, just molding it.  Next, beat the egg, egg yolks, and honey in a glass bowl.  Rig up a double boiler – have a simmering saucepan of water on the stovetop to then place your glass bowl in.  Once the glass bowl is in the saucepan, constantly whisk the honey mixture.  This picture is only blurry because I am so crazy fast at whisking that it cannot be clearly photographed.

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Continue whisking until the mixture turns a light color and thickens a little.  It’ll then look like this.

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Remove the mixture from the heat.  Now, in a separate bowl, use an electric hand whisker and turn that heavy cream into whipped cream!  Whip until there are peaks in the cream. Do not overwhip – I do it often.

Next, you will combine the two separate bowls – but hold up! You need to fold it in carefully.  Basically, you don’t want to cancel out the lightness and airiness of your whipped cream.  Add the honey mixture to the whipped cream in batches.  To fold, I like to use a spatula or something flat.  With spoons, my hands naturally “stir,” which you don’t want to do.  The final product should look something like this.

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Next, pour the mixture into your lined loaf pan.  Cover the top of the mixture with saran wrap – have it touching the mixture.  Put in freezer for 2-3 hours.

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From reviews I read, they suggested it tastes better when in the freezer longer.  I love any excuse to cook earlier in the day and then relax.  So mine sat in the freezer many hours.

When ready to eat, turn the loaf pan over onto a plate and remove the saran wrap.  Drizzle the top with some honey, and then top with the chopped roasted pistachios.

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Slice, serve, and devour.  This is even better than it looks.  It is light and refreshing.  The honey shines.  Now go make it before it gets too cold to make ice cream.

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