A new and amazing thing is happening in the world of frozen treats. Adding bits of honeycomb to ice cream, gelato, and semi-freddo is the creative way to create and even closer connection with farm-to-table edibles, and let me tell you every version is quite delicious! A beautifully styled recipe for Honeycomb Semi-Freddo is brought to you by Nikole Herriott of HERRIOTT GRACE. The recipe was originally created by Australian food editor and Cookbook Author Donna Hay.
HONEYCOMB SEMIFREDDO BY DONNA HAY
INGREDIENTS
- 3 eggs
- 2 egg yolks, extra
- 1 cup (220g) caster (superfine) sugar (I used 3/4 cup instead)
- 1 teaspoon vanilla extract
- 2 cups (500ml) single (pouring) cream
- 100g honeycomb, chopped
METHOD
- Place the eggs, extra yolks, sugar and vanilla in a heatproof bowl over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until pale and thick. Remove from the heat and beat for a further 6–8 minutes or until cooled.
- Whisk the cream until soft peaks form. Gently fold the cream through the egg mixture until well combined. Fold through the honeycomb. Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight. Spoon into cones to serve. Makes 2 litres
Recipe: Donna Hay
Images: Herriott Grace Blog
