Jersey Milk and Honey Semifreddo with Berry Compote

A light and creamy frozen dessert showcasing the rich flavour of Jersey milk and local honey, complemented by a vibrant mixed berry compote. Incorporates a touch of Jersey Royal potato for a unique texture and flavour depth.

Prep Time

20 minutes

Total Time

45 minutes (plus 6 hours freezing time)

Calories

575 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.76/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

500mlJersey Milk(Full fat, for best flavour and texture)

£0.95

125mlLocal Jersey Honey(Use a good quality, local variety)

£6.50

4Egg Yolks(Large)

£1.20

50gJersey Royal Potatoes(Cooked, peeled, and finely mashed. Adds creaminess and slight earthiness. Omit if preferred, but recommended!)

£0.40

250mlDouble Cream(Chilled)

£1.80

500gMixed Berries(Fresh or frozen (if frozen, thaw slightly). Use a mix of strawberries, raspberries, blueberries, and blackberries for best flavour)

£5.00

50gCaster Sugar(For the compote)

£0.10

15gJersey Butter(Optional, for greasing the loaf tin)

£0.35

1tspVanilla Extract(Optional, enhance the flavour)

£0.25

Total Cost

£16.55

£2.76 per serving

Instructions

1.
**Berry Compote:** Combine the mixed berries and caster sugar in a saucepan. Cook over medium heat for 15-20 minutes, stirring occasionally, until the berries have softened and released their juices and the mixture has thickened slightly. Remove from heat and let cool completely.
2.
**Semifreddo Base:** In a heatproof bowl, whisk together the egg yolks and Jersey honey until pale and thick. Place the bowl over a pan of simmering water (bain-marie), ensuring the bottom of the bowl doesn't touch the water. Continue whisking constantly for 5-7 minutes, or until the mixture has thickened and leaves a ribbon trail when the whisk is lifted. This process is called 'pate a bombe'. Remove from the heat and whisk in the mashed Jersey Royal potato (if using) and vanilla extract (if using).
3.
In a separate bowl, whip the double cream to soft peaks.
4.
Gently fold the whipped cream into the egg yolk and honey mixture, ensuring not to deflate the cream.
5.
Line a loaf tin with cling film, leaving some overhang for easy removal.
6.
Spoon half of the semifreddo mixture into the lined loaf tin. Swirl in half of the cooled berry compote. Repeat with the remaining semifreddo mixture and berry compote. (Optional: Reserve some compote for serving).
7.
Cover the loaf tin with the overhanging cling film and freeze for at least 6 hours, or preferably overnight, until completely frozen.
8.
**To Serve:** Remove the semifreddo from the freezer about 15 minutes before serving. Invert the loaf tin onto a serving platter and remove the cling film. Slice the semifreddo and serve with any remaining berry compote.

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My Notes

Nutrition Information

Nutrition per serving (255g)

575 kcal / 2406 kJ

Carbs

49g

19% of RDA

Fat

42g

60% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

45 g

50% of RDA

Sodium

50 mg

2% of RDA

Saturated Fat

26 g

130% of RDA

Chef's Tips

For a smoother semifreddo, you can pass the egg yolk and honey mixture through a fine-mesh sieve before folding in the cream.

If you don't have a loaf tin, you can use individual ramekins instead. Adjust freezing time accordingly.

The semifreddo can be stored in the freezer for up to 2 weeks.

Garnish with fresh berries, mint sprigs, or a dusting of cocoa powder for a more elegant presentation.

Cooking Equipment

Saucepan

Mixing Bowls

Electric Mixer

Loaf Tin (approx. 9x5 inches)

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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