Honey Semifreddo
Recipe courtesy of Erin Swanson, Executive Pastry Chef, Grand Geneva Resort & Spa (Lake Geneva, Wisc.)
Ingredients
- pasteurized egg yolks - 3 ozs.
- honey - 3.5 ozs.
- pasteurized egg whites - 4.5 ozs.
- granulated sugar - 1.5 ozs.
- heavy cream - 18 ozs.
Instructions
- Using a mixer, whip heavy cream to medium peaks and set aside.
- Using a whip in the mixer, combine egg yolks, sugar, and honey on high speed until ribbon stage, about 3-5 minutes. Set aside this mixture.
- In a separate clean bowl, whip egg whites until foamy and slowly add sugar to medium peak meringue.
- Fold the whipped egg whites into the sugar and egg yolk mixture in 3 additions. Making sure to fold gently and remove the white streaks.
- Fold the whipped heavy cream into the egg mixture.
- Pipe into the molds and freeze overnight.
