In the Honey Semifreddo, do we whisk the eggs and honey together while they are over a saucepan of simmering water? Or do we whisk the eggs separately and then add them to the honey that's simmering?
Nigella's Honey Semifreddo (from NIGELLA SUMMER) is made with a zabaglione type base of eggs and honey. The mixture is whisked over a saucepan of simmering water so that it cooks gently and thickens slightly, but does not become so hot that the eggs become scrambled.
We would suggest that you put the eggs into a heatproof bowl and whisk them slightly first, then add the honey and whisk again before putting the bowl over the saucepan of simmering water. As the mixture heats up the honey will liquefy slightly, making the whisking a little easier and as the eggs and honey gently heat together they should become pale and thick. We would not like to heat the honey first and then add the eggs in case the honey becomes too hot, which would cause the eggs to scramble.