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More Nigella recipes


HONEY SEMIFREDDO

by Nigella. Featured in NIGELLA SUMMER
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Print me


INTRODUCTION

A semifreddo is not quite an ice cream, as the name — semi-cold, in translation
— suggests. There's no custard to make, and no churning required as it freezes,
which makes life very much easier. What you get is a smooth, soft block of
chilled, almost frozen cream, with a texture of deep, deep velvetiness. This
mellow, honey-flavoured version matches taste to texture. For some reason,
sometimes when I make it, I end up with a block of uniformly buff cream; at
others, I'm left with a honeyed, resin-coloured stripe along the base — or the
top as it stands when you turn it out. But that's cooking for you. Either way,
it works wonderfully. Pour more amber-coloured honey over as you serve, and
scatter with toasted pine nuts, for quite the dreamiest, easiest pudding you
could imagine.

For US cup measures, use the toggle at the top of the ingredients list.

Read more

A semifreddo is not quite an ice cream, as the name — semi-cold, in translation
— suggests. There's no custard to make, and no churning required as it freezes,
which makes life very much easier. What you get is a smooth, soft block of
chilled, almost frozen cream, with a texture of deep, deep velvetiness. This
mellow, honey-flavoured version matches taste to texture. For some reason,
sometimes when I make it, I end up with a block of uniformly buff cream; at
others, I'm left with a honeyed, resin-coloured stripe along the base — or the
top as it stands when you turn it out. But that's cooking for you. Either way,
it works wonderfully. Pour more amber-coloured honey over as you serve, and
scatter with toasted pine nuts, for quite the dreamiest, easiest pudding you
could imagine.

For US cup measures, use the toggle at the top of the ingredients list.

Read more


AS FEATURED IN

 * NIGELLA SUMMER
   
   2002
   
   Buy Now

Photo by Petrina Tinslay


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AS FEATURED IN

 * NIGELLA SUMMER
   
   2002
   
   Buy Now



(UK only)

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Ocado so that you can get your ingredients delivered direct to your door, if
Ocado serves your area - check at ocado.com/postcode. We hope that this will
make shopping for Nigella’s recipe ingredients easier. For any queries related
to your Ocado shop, head to ocado.com/customercare.


INGREDIENTS

Serves: 6-8

Metric Cups
 * 1 large egg
 * 4 large egg yolks
 * 100 grams best-quality honey (plus 3 tablespoons for serving)
 * 300 millilitres double cream
 * 25 grams pinenuts (toasted)

 * 1 large egg
 * 4 large egg yolks
 * ⅓ cup best-quality honey (plus 3 tablespoons for serving)
 * 1¼ cups heavy cream
 * 3 tablespoons pinenuts (toasted)

Please note that nigella.com is not able to accept responsibility for any
substitutions that Ocado may need to make as a result of stock availability or
otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.


METHOD

 1. Line a 900g / 2lb / 1 litre loaf tin with clingfilm.
 2. Beat the egg and egg yolks with the honey in a bowl, over a saucepan of
    gently simmering water, until the mixture is pale and thick. I use a wire
    balloon whisk for this, but if you feel like a bit of culinarily aided
    whirring, it will certainly be quicker with a hand-held electric whisk.
 3. Whip the double cream until thick, and then gently fold in the egg and honey
    mixture. Pour into the prepared loaf tin, and cover carefully with clingfilm
    before putting it in the freezer for about 2-3 hours.
 4. When it is ready to serve, turn out the semifreddo on to a suitably sized
    plate and drizzle this manilla-coloured log with honey, and sprinkle with
    the toasted pine nuts, before slicing. It thaws quickly as it stands, but
    that is part of its heavenly-textured charm. If you've got some dark, syrupy
    — indeed, honey-coloured — pudding wine to drink while you eat this, so much
    the better.

 1. Line a 900g / 2lb / 1 litre loaf tin with clingfilm.
 2. Beat the egg and egg yolks with the honey in a bowl, over a saucepan of
    gently simmering water, until the mixture is pale and thick. I use a wire
    balloon whisk for this, but if you feel like a bit of culinarily aided
    whirring, it will certainly be quicker with a hand-held electric whisk.
 3. Whip the heavy cream until thick, and then gently fold in the egg and honey
    mixture. Pour into the prepared loaf tin, and cover carefully with clingfilm
    before putting it in the freezer for about 2-3 hours.
 4. When it is ready to serve, turn out the semifreddo on to a suitably sized
    plate and drizzle this manilla-coloured log with honey, and sprinkle with
    the toasted pine nuts, before slicing. It thaws quickly as it stands, but
    that is part of its heavenly-textured charm. If you've got some dark, syrupy
    — indeed, honey-coloured — pudding wine to drink while you eat this, so much
    the better.


ADDITIONAL INFORMATION

NOTE: this recipe contains lightly cooked eggs, and so may not suitable for
people with compromised or weak immune systems, such as younger children, the
elderly or pregnant women.

MAKE AHEAD / STORE:
Best eaten within 1 week but will keep for up to 1 month in the freezer.

NOTE: this recipe contains lightly cooked eggs, and so may not suitable for
people with compromised or weak immune systems, such as younger children, the
elderly or pregnant women.

MAKE AHEAD / STORE:
Best eaten within 1 week but will keep for up to 1 month in the freezer.


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WHAT 10 OTHERS HAVE SAID

 * It is a delicious recipe. Everybody loved it. Make sure to use best quality
   honey as Nigella says. However, I don't know why it never got the thaw
   consistency It melted right after I took it from the freeze
   
   
   Posted by sofiarod70 on 25th December 2017

 * I made this and added some honey bourbon. It was amazing. It did take a while
   longer to freeze as expected due to the alcohol but was well worth it.
   
   
   Posted by JamesF on 10th July 2015

 * The Honey SemiFreddo is delicious, but I added half a teaspoon of vanilla
   which just added to the richness of the dessert.
   
   
   Posted by cpruitt221 on 13th March 2015

 * Absolutely delicious!! And indeed so easy to make. I followed the recipe to
   the letter. The pinenuts add a special delicate fragrance to it. Thank you so
   much! Cristina
   
   
   Posted by Suzica on 18th August 2014

 * dear Nigella, you are the best and this your best dessert, it's perfect and
   always works, my friends love it, so they love you too.
   
   
   Posted by edgar avila on 6th April 2014

 * Hello !! Great recipe, I've made it several times, and must say that my
   family and friends love it. I've also made some variations, adding Port wine,
   like a Sabaglione Semifreddo or dark chocolate. For me, it works as a
   fantastic basic recipe, I can make lots of different combinations. Thank you,
   Nigella. Sandra, Argentina.
   
   
   Posted by Sanmask on 30th March 2014

 * Mmmmmmm Absolutely amazing!! I made this today.. loved it!! Thanks Nigella!!
   
   
   Posted by CarolWilton on 18th March 2012

 * AMAZING!!! So easy. I made this the night before I needed it. Only 15 mins,
   prep for an amazingly positive reaction at a dinner party. Perfect after a
   home made spicy rogan josh!! I served mine with best honey comb choc I could
   find (Haighs Australia) instead of nuts. In fact, because there are so few
   recipes, I recommend sourcing the best of everything. Its worth it, and so
   are you!!!
   
   
   Posted by lathomas71 on 4th February 2012

 * I made this with coconut cream as I am lactose intolerant and, I must say, it
   is still absolutely to die for. I serve it in a thin wedge, drizzled in the
   honey I used to make it (Australian Blue Gum) with a side of banana chips and
   a cup of tea... Delicious!
   
   
   Posted by Edude7 on 4th October 2011

 * This is delicious!! I made this over the bank holiday weekend for my partner
   and I. My ONLY suggestion is to make it a day before you plan the devour it.
   This because I made it Saturday midday and served it for pudding that
   evening, it tasted gorgeous. However, Sunday evening we decided to polished
   it off and it was even more marvelous than the last. I don't know why but it
   was. Make sure you use a honey that you rather like as this Honey Semifreddo
   is honey by name, honey by nature. Thank you Nigella x
   
   
   Posted by nathalie09 on 31st May 2011




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YOUR DIETARY INTERESTS

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 * Gluten Free
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