Vanilla and honey semifreddo with olive oil and sea salt
- Helena Busiakiewicz
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Serves 6 - 8
Easy
Prep: 15 mins
Cook: 15 mins
plus freezing
A star rating of 5 out of 5.3 ratingsRate
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Vanilla ice cream with olive oil and sea salt is one of life’s great pleasures, and this is a great way to showcase your fanciest olive oil
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Apricot and amaretti semifreddo
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Try our vanilla and honey semifreddo with olive oil and sea salt, then discover chocolate and hazelnut meringue semifreddo, Pandoro semifreddo, or Neapolitan semifreddo.
If you wanted a little bit of crunch, some toasted nuts or even some praline would be a great addition. Semifreddo is translated from Italian as ‘half-cold’ due to its airy texture.
Vanilla and honey semifreddo with olive oil and sea salt recipe
Ingredients
Nutrition
-
1 vanilla pod
seeds scraped
-
60g set honey
-
50g golden caster sugar
-
4 eggs
-
300ml double cream
-
high-quality extra-virgin olive oil
to serve
-
sea salt flakes
to serve
Nutrition: per serving (8)
- kcal264
- fat22g
- saturates13g
- carbs12g
- sugars12g
- fibre0g
- protein4g
- salt0.1g
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Method
-
step 1
Line a 900g loaf tin with baking paper, leaving some hanging over the edges so it will be easy to lift out later on.
-
step 2
Put the vanilla, honey, sugar and eggs in a medium glass bowl. Add a tiny pinch of salt. Put a pan of water on to boil that the bowl sits comfortably on top of – you don’t want the water to touch the bowl. Use electric beaters to create a sabayon, whisking for 10-15 mins until lightly mousse-like. Remove from the heat and set aside to cool completely.
-
step 3
Once the sabayon is cool, whip the cream to soft peaks, then fold the sabayon into the cream. Pour into the loaf tin and freeze overnight.
-
step 4
When ready to serve, dip the bottom of the tin in some hot water, then invert onto a plate. Slice and serve drizzled with olive oil and sprinkled with sea salt flakes.
More frozen dessert recipes
Authors
Helena Busiakiewicz
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A star rating of 5 out of 5.3 ratings
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