Jersey Milk and Honey Semifreddo with Berry Compote

**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.

**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).

In a separate bowl, whip the double cream to soft peaks.

Gently fold the whipped cream into the egg yolk and honey mixture, ensuring not to deflate the cream.

Line a loaf tin with cling film, leaving some overhang for easy removal.

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).

Cover the loaf tin with the overhanging cling film and freeze for at least 6 hours, or preferably overnight, until completely frozen.

**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.