Full question
When making the Honey Semifreddo, how thick does the egg/honey mixture need to get? And do you need to cool the egg/honey mixture in order to add it to the whipped cream? Thanks!
Our answer
Nigella's Honey Semifreddo (from NIGELLA SUMMER) is a frozen dessert that is perfect for summer. The base of the semifreddo is made by whisking together honey, egg yolks and an egg in a bowl set over a pan of hot water. Make sure that the bottom of the bowl is not touching the hot water, otherwise you may end up with scrambled egg at the base.
The mixture is a type of sabayon. When it is ready the mixture should have roughly doubled in volume and look slightly mousse-like. When you lift the whisk the mixture should fall from it in a fairly wide ribbon and should hold a trail on the surface of the mixture in the bowl for a moment before it sinks in. This is called the ribbon stage. The mixture should be warm rather than hot, so it should cool enough if you leave it to stand while you whip the cream. If you are not sure then carefully test the mixture, it should have cooled to room temperature (around 20°C) and be ready for folding into the cream.
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