A creamy semifreddo melting in your mouth with a taste of honey accompanied by a sour-sweet lemon caramel and a crunchy crumb to provide the necessary texture to make sure every spoonful causes an explosion of flavour in your mouth.

Semifreddo :- Place eggs and sugar over a double boiler and whisk until thickened, remove from heat and fold in the honey. whip cream to stiff peaks and fold in honey egg mixture. pour into moulds and set aside in freezer. Cinnamon-Walnut Crumb :- Line a baking tray with aluminium foil and glaze it with unsalted butter.Place all ingredients in a processor and blitz until mixture comes together. Spread mixture thinly over the tray and bake until golden at 180C. Remove from oven, cool and break/blitz it into crumbs and bake as per need. Lemon Caramel :- Heat Sugar and water in a saucepan till it dissolves and the syrup is clear.Let it come to a boil and cook until an amber colour is formed. Remove from heat and whisk in lemon juice,butter and a few tbsp of water to manage consistency.
Ingredients
Directions
Semifreddo :- Place eggs and sugar over a double boiler and whisk until thickened, remove from heat and fold in the honey. whip cream to stiff peaks and fold in honey egg mixture. pour into moulds and set aside in freezer. Cinnamon-Walnut Crumb :- Line a baking tray with aluminium foil and glaze it with unsalted butter.Place all ingredients in a processor and blitz until mixture comes together. Spread mixture thinly over the tray and bake until golden at 180C. Remove from oven, cool and break/blitz it into crumbs and bake as per need. Lemon Caramel :- Heat Sugar and water in a saucepan till it dissolves and the syrup is clear.Let it come to a boil and cook until an amber colour is formed. Remove from heat and whisk in lemon juice,butter and a few tbsp of water to manage consistency.