In continuation to yesterday’s honey bee post, here’s a simple frozen dessert recipe that requires no churning, scraping, or fussing over while it freezes, and features the natural sweetener that only our apian friends can provide us. I love buckwheat honey for its complex, earthy taste, and paired it with salted pistachios to contrast with the sweetness of the praline and honey.
Buckwheat Honey Semifreddo*
1/2 cup buckwheat honey (you can use whatever honey you like)
1 large egg
4 large egg yolks
1 1/4 cup heavy whipping cream
Line a 1 L rectangular container or a mold of your choice with cling film.
In a bain-marie (double boiler, or bowl over a saucepan with simmering water), whip honey, egg, and egg yolks until the mixture is pale and thick. The whites of the egg will become frothy and increase in volume. Remove from heat and let cool.
Using a hand mixer, whip cream until it forms soft peaks. Gently fold in the honey/egg mixture, then pour into prepared container. Cover and freeze for 8 hours or overnight.
*This recipe is adapted from Nigella Lawson’s Forever Summer with Nigella. You can view the original recipe here.
Salted Pistachio Praline
3/4 cup granulated sugar
1/2 cup salted, shelled pistachios, coarsely chopped.
Line a baking sheet with tin foil.
Spread pistachio pieces in a single layer in the center of the sheet.
In a small saucepan over medium heat, make a dry caramel, starting with 1/4 cup sugar and adding more when the sugar in the pan is fully melted, swirling pan and stirring occasionally.
When the sugar has reached a deep, even caramel colour, pour out over the pistachios. Tilt and turn the baking sheet gently to spread the sugar around as needed. Be careful – sugar absorbs a lot of heat, and the sheet may get hot. Allow to cool, then break the praline into small pieces and chop finely in a food processor.
Turn semifreddo out onto a serving plate, remove cling wrap, and quickly press pistachio praline onto the top and around the sides. Garnish with fruit, slice, and serve.