If you’ve always been a bit disappointed by icy semifreddo and other
machine-free frozen desserts I feel your pain. But trust me – even after
sitting in the freezer for 24hours this baby is creamy, smooth, soft and
seriously good – not an icicle in sight.
Delicious as a desert on it’s own, it would also be brilliant in all those
places that icecream works so well – with hot chocolate pudding, apple
crumble, bread and butter pudding. Yum. The only thing is that it is quite
strongly honey flavoured which is great in most cases but could be a
little overpowering as an accompaniment to something like a passionfruit
souffle.
- 1/2 cup honey (180g or 6oz )
- 300mL (1 1/4 cups) double (heavy) cream
- 300mL (1 1/4 cups) pouring (single) cream
- pistachios, to serve, optional
Place honey in a small saucepan and warm over a medium heat until
really runny. Remove from the heat. Stir though double cream until
smooth.
Whisk cream until it starts to thicken and form soft peaks. Fold
whipped cream through the honey mixture and place in a freezer
proof container. Freeze until you’re ready to eat – give it at least 3
hours.
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