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Summer Honey Semifreddo

Hi all! Sorry for the 6-month late post. A lot has happened in my life. My wife, son and I have finally moved from our small studio apartment in LA to Salt Lake City. I now have an actual kitchen whoo!!! I've been cooking up some great dishes and am going to get back into the groove here.

I made a fantastic summer dessert which I saw on Masterchef Australia a bit ago. Chef Charlie Sartori made this beautiful semifreddo which one of my idols, Marco Pierre White, said it was the best dessert he's ever had on the show. It looked incredible and I knew I had to try it!

I tweaked it a little and added a graham cracker base to the bottom, and let the semifreddo set in ramekins. This recipe makes 4, and it truly is light and delicious. Give it a go! Thank you Chef Sartori for coming up with such a wonderful, tasty dessert! This unofficial recipe makes 4 individual semifreddos.

Honey Semifreddo:
  • 1 egg, plus yolk
  • 3 tbsp sugar
  • 1/4 cup honey
  • 1 cup heavy cream
  • pinch of salt
Crumble Base:
  • About 6 crushed honey graham crackers
  • enough melted butter to coat the crushed grahams
  • 1 tbsp lemon zest
Lemon Caramel
  • 1/2 cup sugar
  • 1/4 cup heavy cream
  • Juice from half of a lemon
  • Pinch of salt
Directions:
  1. Add 1 whole egg and 1 egg yolk in bowl then the 3tbsp of sugar. Put bowl over small pot of simmering water and whisk for about 4-6 minutes until pale and thickened. Remove from heat then add the 1/4 cup of honey. Whisk to incorporate honey into mixture, add a pinch of salt. Set aside.
  2. Pour in 1 cup of cold heavy cream in mixing bowl. Whisk vigorously until stiff peaks form. Then gently fold egg mixture into whipped cream until it is fully incorporated.
  3. Put plastic wrap inside of 4 individual ramekins, add the mixture into each ramekin leaving enough space, then cover ramekins with more plastic wrap. Set in freezer for about an hour.
  4. In the meantime crush 6 graham crackers in a bowl. Add 1 tbsp of lemon zest to crumble. Melt enough butter to coat the graham cracker crumbs, then stir.
  5. Take ramekins out of freezer after they've chilled for an hour, unwrap and add the graham cracker crumble to the top of the ramekins. Wrap again and chill for about 6-8 hours. You can even make these ahead of time and have them the next day. 
  6. While the semifreddos are firming up in the freezer it's time to make the caramel. Add the 1/2 cup of sugar to a saucepan. Set on medium-low being careful not to burn the sugar. After the sugar has dissolved and you have a nice golden color on your caramel, add the 1/4 cup of heavy cream. The caramel will seize but continue to gently stir anyway, and be careful this stuff is really hot! Once the caramel and thickened after many minutes and bubbling, take it off the heat and add the lemon juice. Give it a stir, add a pinch of salt, and then stir in a cold pad of butter to help thicken the caramel. Let it cool down, then either leave it out to enjoy or store it in the fridge. If you store it in the fridge then make sure to heat the caramel back up.
  7. Once semifreddos are done, unwrap, plate them up with the graham cracker being on the bottom, then drizzle the lemon caramel on top. Enjoy these beautiful desserts.



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