6 egg yolks
150 g (5 0z) sugar
4-5 tablespoons honey of
corbezzolo (see note)
500 ml (1 pint) cream
3 egg whites
pinch of salt
100 g (3 1/2 oz) roasted
almonds or pistachios |  | Soften honey by putting jar into basin of hot water.
Beat sugar and egg yolks together until light and
fluffy. Add warmed honey.
Beat cream until stiff. Beat egg whites until stiff.
Roughly chop almonds or pistachios.
Mix everything together and freeze for about six hours.
Serve with some more bitter honey drizzled over
the semifreddo.
Note
Corbezzolo is the wild strawberry tree that grows all over
Sardegna. It makes a bitter honey. If you can’t find this
honey, you can use chestnut honey, but it will not have
the original’s bitterness.
Serves 8 | |
