I know this isn’t a traditional ‘cake’ in the sense of carbs, but it’s an excellent one. It’s also a great way to swap out ice cream when you are having people over for dinner or feel like a solitary indulgence. During our honeymoon in Florence, we experience the most amazing semifreddo at La Giostra which is where this recipe draws is most revered inspiration. Note, this recipe does contain undercooked egg, so pregnant women and young children should be advised.
Lemon Honey Semifreddo (frozen cream cake)
1 large egg
4 large egg yolks
1 1⁄4 cup heavy cream
1⁄2 cup honey
Zest of 1 large lemon
Line a 2lb bread loaf tin with clingfilm. With a whisk, beat together the eggs and egg yolks with honey and lemon zest in a bowl using a double boiler or a bowl over simmering water on in a saucepan. The mixture should turn pale and begin to thicken. In a separate bowl, whip the double cream until thick and then gently fold in the egg and honey mixture. Once combined, pour the mixture into the loaf pan and cover the top with clingfilm before placing into the freezer for at least 2-3 hours (although overnight is preferred). When ready to serve, drizzle over the additional honey and slice into thick chunks. Serve with a preferred port for dessert.
