Semifreddo with Honey and Chasselas from Moissac Recipe

Ingredients:

• 3 egg yolks
• 1/3 cup honey
• 1/3 cup sugar
• 1 1/2 cups heavy cream
• 1/2 cup Chasselas from Moissac, chopped
• 1/4 cup almonds, chopped

Instructions:

1. In a heatproof bowl, whisk together the egg yolks, honey, and sugar.
2. Set the bowl over a pot of simmering water and whisk constantly until the mixture is thick and pale yellow, about 5 minutes.
3. Remove from heat and let cool to room temperature.
4. In a large bowl, whip the heavy cream until stiff peaks form.
5. Fold the egg yolk mixture into the whipped cream until no streaks remain.
6. Add the Chasselas from Moissac and almonds and fold until evenly distributed.
7. Pour the mixture into a loaf pan lined with plastic wrap.
8. Freeze for at least 4 hours or overnight.
9. To serve, remove the semifreddo from the pan by pulling the plastic wrap. Slice and serve immediately.

Verdict:

This semifreddo is a perfect balance of sweet honey, refreshing Chasselas, and crunchy almonds. Its creamy texture and frozen temperature make it an indulgent treat that is perfect for a summer day.

Serving Suggestions:

For extra flavor, serve the semifreddo with a drizzle of honey and a few extra chopped almonds. It can also be paired with a glass of Chasselas from Moissac to enhance the fruity flavors of the dessert.