Aligning With Health
Heidi Tobey - Holistic and Functional Wellness Health Coach

Honey Semifreddo

 All Treats and Desserts
 All Recipes

Yeilds 6-8 Servings

Ingredients
  • 1 large egg
  • 4 large egg yolks
  • ½ cup plus 3 tablespoons organic honey, divided use
  • 1¼ cups heavy cream or coconut cream
  • ¼ cup sliced almonds, toasted

Directions
Line a 9-inch loaf pan with plastic wrap

Bring a pot of water to a simmer. Place the egg, egg yolks, and ½ cup honey in a heatproof bowl. Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water. With a handheld mixer, beat the mixture until pale yellow and thick. Remove from the heat and let cool.

Whip the cream or coconut cream until thick peaks form. Fold the cream into the honey mixture. Transfer to the prepared loaf pan and freeze for at least 3 hours or overnight. (Can be made up to 3 days ahead and kept in the freezer.)

When ready to serve, turn the semifreddo out onto a rectangular platter. Drizzle with the remaining 3 tablespoons of honey and sprinkle with the almonds. Cut into slices and serve.

Serve topped with cheese with fresh bread for dipping.

Notes
It's helpful to chill the bowl with the whisk or beaters in the refrigerator for 30 minutes before whipping the cream. If using canned coconut cream, chill the can for several hours, or overnight.
 

* Bio-IINdividuality, Could One Conversation Change Your Life?, Integrative Nutrition and Institute for Integrative Nutrition are trademarks owned by Integrative Nutrition Inc.
AligningWithHealth.com, all rights reserved.