Apricot and amaretti semifreddo
This no-churn Italian ice cream dessert is sure to impress dinner party guests. Make with fresh apricots and a dash of Ameretto, the best Italian liqueur.
Vanilla and honey semifreddo with olive oil and sea salt
Serves 6 - 8
Easy
Prep:
Cook:
plus freezing
Vanilla ice cream with olive oil and sea salt is one of life’s great pleasures, and this is a great way to showcase your fanciest olive oil
Skip to ingredients
- 1 vanilla podseeds scraped
- 60g set honey
- 50g golden caster sugar
- 4 eggs
- 300ml double cream
- high-quality extra-virgin olive oilto serve
- sea salt flakesto serve
Nutrition: per serving (8)
- kcal264
- fat22g
- saturates13g
- carbs12g
- sugars12g
- fibre0g
- protein4g
- salt0.1g
Method
step 1
Line a 900g loaf tin with baking paper, leaving some hanging over the edges so it will be easy to lift out later on.
step 2
Put the vanilla, honey, sugar and eggs in a medium glass bowl. Add a tiny pinch of salt. Put a pan of water on to boil that the bowl sits comfortably on top of – you don’t want the water to touch the bowl. Use electric beaters to create a sabayon, whisking for 10-15 mins until lightly mousse-like. Remove from the heat and set aside to cool completely.
step 3
Once the sabayon is cool, whip the cream to soft peaks, then fold the sabayon into the cream. Pour into the loaf tin and freeze overnight.
step 4
When ready to serve, dip the bottom of the tin in some hot water, then invert onto a plate. Slice and serve drizzled with olive oil and sprinkled with sea salt flakes.
