A refined dessert for the winter season: forest honey semifreddo combines the gentle sweetness of honey with a light, creamy texture. A touch of orange zest and a little rum add warmth and depth, making it a lovely dessert for festive occasions.
Ingredients for 4–6 portions:
- 3 egg yolks
- 1 egg
- 85 g forest honey
- 1/2 teaspoon finely grated orange zest
- 2 cl rum
- 300 ml whipped cream
Preparation:
Line a mould with cling film. Whip the cream until firm and keep it chilled until needed. Prepare the remaining ingredients in advance so the mixture can be assembled smoothly.
Method:
Whisk the egg and egg yolks together with the forest honey over warm water until the mixture reaches about 80 °C and becomes pale and creamy. Remove from the heat and continue whisking until it cools down. Stir in the grated orange zest and the rum. Finally, fold in the whipped cream gently. Pour the mixture into the prepared mould and freeze it, ideally overnight. Before serving, let it soften slightly and portion it into slices or quenelles.
We hope you enjoy preparing this dish and wish you a wonderful meal!
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