Adam Liaw’s honey and walnut semifreddo
Semifreddo (literally, “half frozen”) does the same job as ice-cream, but is a fair bit easier to make – no ice-cream maker required.
Ingredients
300ml thickened cream
1 tsp vanilla extract
½ cup sugar
½ cup honey, plus extra to drizzle
4 large eggs
½ cup chopped walnuts
Method
Step 1
Whip cream and vanilla together in a bowl until soft peaks form. Refrigerate.
Step 2
Place the sugar, honey and ¼ cup of water in a small saucepan and bring to a simmer. Simmer for 2 minutes until the sugar is dissolved. Whisk the eggs in a stand mixer until foamy, reduce the speed and slowly pour in the honey syrup, then increase the speed again and whip for about 5 minutes to form a light sabayon. Fold the cream into the sabayon and transfer to a loaf tin lined with plastic wrap. Freeze for at least 6 hours until completely set. Turn out the semifreddo, scatter with the walnuts and drizzle with extra honey to serve.
Adam’s tip: Frozen berries are a great addition to a semifreddo like this. Raspberries, blueberries and strawberries all work well with honey, so just add them to the mix before freezing.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upContinue this edition
The August 4 EditionUp next
Leo: Factor in more time for self-care. You deserve it!
Free weekly forecast in life, love and career from renowned astrologer, Hedy Damari
Previously
Adam Liaw’s broccoli and sausage tray bake is a real budget banger
This tray bake takes a few basic ingredients and about five minutes of active time to make a delicious family meal.
More:
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
Similar Recipes
We asked Good Food’s Bar of the Year for a summer-friendly alternative to eggnog
- 30 mins - 1 hr
- Michael Chiem
