Honey and Ginger Semifreddo
Inspired by techniques from NYT Cooking.
A chilled dessert featuring the floral notes of mild honey and the sharp warmth of fresh and crystallised ginger.
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Method
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Equipment
- 22 x 11 cm loaf tin
- cling film
- medium saucepan
- heatproof bowl
- whisk or hand mixer
- instant-read thermometer
- silicone spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 325 kcal |
| Protein | 4.5 g |
| Carbohydrate | 27.2 g |
| of which sugars | 25.9 g |
| of which free sugars | 24.2 g |
| Fat | 23.1 g |
| of which saturates | 13.6 g |
| Fibre | 0.2 g |
| Salt | 0.08 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Semifreddo
- 1 large egg
- 4 large egg yolks
- 150 g mild honey (such as orange blossom or acacia)
- 2 tbsp finely grated fresh ginger
- 320 ml double cream
To serve
- 30 g crystallised ginger, finely diced
- 1
Line. Prepare a 22 x 11 cm loaf tin with cling film. Leave enough overhang at the edges to cover the top later.
- 2
Simmer. Fill a medium saucepan with 3-5 cm water and bring it to a simmer. Place the heatproof bowl over the pan without letting it touch the water.
- 3
Whisk. Whisk the 1 large egg, 4 large egg yolks, 150 g honey and 2 tbsp grated ginger until pale and thick. Ensure the mixture reaches 71 °C but do not overheat to avoid curdling.
- 4
Cool. Remove the bowl from the heat and set the egg mixture aside to cool. This step ensures the cream does not melt when combined.
- 5
Whip. In a separate bowl, whisk 320 ml double cream just until stiff peaks form. Use a whisk or hand mixer for a light texture.
- 6
Fold. Use a silicone spatula to fold the egg mixture into the cream. Pour into the tin, cover with the film and freeze for at least 3 h until solid.
- 7
Serve. Unmould onto a chilled plate and scatter half the 30 g crystallised ginger. Slice quickly and scatter the remaining ginger over the individual plates.
Storage
Wrap well and keep in the freezer up to 2 weeks; slice straight from the freezer with a hot, dry knife.
