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    Semifreddo with Honey and Balsamic

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    Semifreddo with Honey and Balsamic

    • Preparation time: 20 minutes, plus 3-4 hours freezing
    • Total time: 3 hours 20 minutes to 4 hours 20 minutes 60 minutes 60 minutes 60 minutes 60 minutes 20 minutes

    Serves: 4 - 5


    • 1 egg, plus 4 large egg yolks
    • 4 tbsp flower honey, such as acacia
    • 2 tsp aged balsamic vinegar, such as Antica Modena Vecchia Motta
    • 400ml whipping cream, whipped
    • To finish
    • 4-5 Amaretti biscuits or macaroons, crumbled
    • Aged balsamic vinegar
    • honey (optional)
    • 1 tbsp raisins (optional)
    • toasted, slivered almonds (optional)


    1. Whisk the egg and egg yolks with the honey and vinegar in a bowl.
    2. Put the bowl over a pan of just-simmering water and whisk until the mixture is pale and fluffy. Allow to cool, stirring occasionally.
    3. Fold in the whipped cream. Transfer to a freezerproof container and freeze until almost firm; 2-3 hours. Remove from the freezer and blitz in a liquidiser to break down the ice-crystals. Refreeze until firm.
    4. Remove from the freezer 30 minutes before serving to allow the ice to soften a little (the Italians prefer their ices half-frozen, hence semifreddo). Meanwhile, if you're using the raisins, mix them with ½ tsp of balsamic vinegar. Leave for 30 minutes.
    5. Drop a spoonful of amaretti biscuits or macaroons into 4 glasses and sprinkle with a few drops of balsamic vinegar. Spoon in the semifreddo and trickle with another ½ tsp of balsamic vinegar mixed with ½ tsp honey. Finish with toasted almonds and/or the raisins.

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