Image: Shutterstock. In a world of fast fashion, palm oil and David Attenborough, I’m a typical...
IMAGE: MIKAEL SCHULZ POV: You’ve just left (insert favourite beauty retailer) with a fresh new...
Let’s take a tour of cultures around the world for the best nutrition tips. While it sounds like...
This episode of Uninterrupted is sponsored by Samsung Galaxy Watch4 Are you looking for ways to...
Burnt Honey Semifreddo with Seasonal Fruits
By WH Staff | Nov 4, 2021
When cherries are out of season, try finely diced pear, sautéed in a pan with a little butter and vanilla bean powder, then cooled to room temp.
– ¾ cup (185ml) local honey
– 600ml organic thin (pouring) cream or coconut cream
-8 organic pasture-raised egg yolks
– 2 organic pasture-raised eggs
– ½ tsp vanilla bean powder
– ¼ tsp grated or ground nutmeg
– 2 cups (300g) pitted cherries or your favourite seasonal fruits, chopped
– Fresh berries and local edible flowers in season, to serve
– Grated or ground nutmeg, to serve
1. Line a 24cm cake tin or 11 x 27 x 9cm loaf tin with baking paper (it will mould to the tin better if you scrunch it up well first, then spread it out to line the tin. I use two strips of paper at right angles, to get good coverage and to have plenty to fold over the top).
2. Combine half of the honey and 2½ tbs of the cream in a small saucepan and cook on high until the mixture smells super caramelly (almost burnt), about 4 mins. Pour immediately into a room-temperature bowl to cool.
3. Half-fill a medium saucepan with water and bring to a gentle simmer over low heat. Place the egg yolks and remaining honey in a medium metal bowl that will sit securely on top of the saucepan without touching the water. Place the bowl over the simmering water and beat with hand-held electric beaters until the mixture is pale, creamy and frothy (taking care not to burn the electrical cord). Remove the bowl from the saucepan and set aside.
4. Pour the remaining cream into a deep medium bowl and beat until thickened but not too stiff. Gently fold the cream and the cooled burnt honey mixture into the beaten egg mixture. Everything should now be in one bowl.
5. Pour into the prepared tin, then cover and freeze for 3 hrs or overnight. When ready to serve, remove the semifreddo from the freezer, take out of the tin by pulling on the paper, then remove the paper and place the semifreddo on a plate or cake stand. Do not panic if the paper sticks. Just wait a couple of mins for the semifreddo to soften, and it will peel off super easily. Scatter the fruit and edible flowers over the top and sprinkle with nutmeg.
Discover more about eating for a happy planet in Low Tox Life Food by Alexx Stuart (Murdoch Book, $36.99).
Recommended to you
With her radiant smile and infectious energy, Laura Henshaw has come to garner fans across all...
Limber up your clicking fingers because Black Friday and Cyber Monday 2021 deals are coming in...
SERVES 8 - PREP 15 mins - COOK 40 mins It might seem weird to mix cheese with ginger, but trust me...
Around one in ten women worldwide suffer from endometriosis. The condition is characterised by...
If you consider anything you've ever gotten off of a grazing board a little slice of heaven—but...
Forget your sad scrambled eggs and try these instead.
Because better sleep helps better your gut.
How well do you know your ABCs when it comes to vitamins A, B and C? - by Lucy Farmer
Feeling sluggish, foggy or lacking energy? It might be time to take a hard look at your diet and return to the basics of nutrition to feel stronger.
And some genius ways to use it. - by Nikolina Ilic
Healthy - and delicious - lunch ideas, - by Ellie Hopley
If you suddenly feel a hankering for salty foods, or feel a need to consume lots of carbs, your body might be hard at work trying to tell you something.