Softer and lighter than ice-cream, semifreddo, which is Italian for “half-cold” or “half-frozen”, is also easier to make because it doesn’t need churning. Customise this one by swapping the almonds for pistachios, and serving it with cherries or other seasonal fruit. Do seek out the anise seeds, though, because they add such a lovely pop of flavour. The praline can be made up to a week ahead and stored in an airtight container in the freezer, while the semifreddo itself will keep happily in the freezer for about a week.
Honey and almond semifreddo with nectarines
Prep 5 min
Cook 1 hr 15 min
Freeze Overnight
Serves 8
For the praline
90g sugar
70g whole roasted almonds
Pinch of sea salt
For the semifreddo
5 egg yolks
20g runny honey
80g caster sugar
2 egg whites
300ml double cream
1 tsp anise seeds, lightly toasted and crushed in a mortar
For the nectarines
2 tsp caster sugar
2 tsp lemon juice
2 tsp runny honey
A pinch of salt
4 ripe nectarines
1 sprig fresh basil or mint, leaves roughly torn
Line a baking tray with greaseproof paper and set aside. To make the praline, put the sugar and 30ml water in a small saucepan and set it over a low heat. Stir until the sugar dissolves, then turn up the heat to medium-high and cook, without stirring but swirling the pan occasionally, until the mix turns a deep golden colour. Stir in the almonds, then pour on to the lined tray, sprinkle with sea salt and leave to cool and harden. Once hardened, break up the praline, then pulse in a food processor (or bash with a rolling pin) to break down into small, irregular pieces no larger than 1cm. Store in an airtight container in the freezer until needed.
Line the base and sides of a 10cm x 20cm loaf tin with greaseproof paper, leaving a generous overhang to help you lift the semifreddo out later. Fill a medium saucepan a third of the way up with water and bring to a simmer. In a medium heatproof bowl, whisk the egg yolks, honey and 40g sugar, then set the bowl over the pan, ensuring the base isn’t touching the water. Whisk for six to eight minutes, until thick and pale, then take off the heat and whisk (ideally over a bowl of ice) until cooled.
Put the egg whites in the bowl of an electric mixer and whisk until white and foamy. Gradually beat in the remaining 40g sugar, whisking until it dissolves and the mix comes to firm peaks. Scrape the meringue into the egg yolk bowl, but don’t mix it in just yet.
In the same bowl and with the same whisk attachment (no need to wash them), whip the cream to soft peaks. Scrape this into the yolk bowl, too, then add the anise seeds and praline, and fold until just combined. Scrape the mixture into the lined tin, smooth the top and freeze overnight (or for up to a week).
About 30 minutes before serving, prepare the nectarines. In a medium bowl, whisk the sugar, lemon juice, honey and salt. Halve and stone the nectarines, then cut them into 1cm wedges. Toss with the syrup and herbs, then leave to macerate.
To serve, lift the semifreddo out of its tin using the overhang, then cut into roughly 2½cm-thick slices. Arrange on plates, spoon the nectarines on top and serve at once.
