Honey Semifreddo

Ingredients:

1 large egg
4 large egg yolks
100g honey
3 tablespoons honey (for drizzling)
300ml double cream
25g pine nuts, toasted

Method:

1. Line a 900g loaf tin with clingwrap.

2. Using a handheld electric whisk or a wire whisk, beat the egg and egg yolks with the honey in a bowl, over a saucepan of simmering water, until the mixture is pale and thick.

3. Whip the double cream until it thickens. Gently fold in the egg and honey mixture.

4. Pour into the loaf tin. Cover it carefully with clingwrap before putting it in the freezer for two to three hours.

5. When it is ready to serve, turn out the semifreddo on to a suitably sized plate. Drizzle the semifreddo with three tablespoons of honey, and sprinkle with the toasted pine nuts, before slicing.

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