Jersey Milk and Honey Semifreddo with Crushed Amaretti Cookies

A light and airy frozen Italian dessert made with rich Jersey milk, local Jersey honey, and crunchy amaretti cookies.

Prep Time

20 minutes

Total Time

35 minutes (plus 4 hours freezing)

Calories

475

Level

Easy

Yields

6 servings

Cost

£2.26

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

500mlJersey Milk(Full-fat for best results)

£1.10

120mlJersey Honey(Local Jersey honey, such as lavender or wildflower variety, for distinct flavour.)

£4.50

4Egg Yolks(Large, free-range)

£1.00

2Egg Whites(Large, free-range)

£0.50

150gAmaretti Cookies(Good quality, crisp amaretti)

£2.75

1tbspJersey Butter(Unsalted, for greasing tin)

£0.20

150gSeasonal Jersey Berries(Such as strawberries or raspberries, for serving (optional))

£3.50

Total Cost

£13.55

£2.26 per serving

The Method

1
Grease the loaf tin with Jersey butter and line with parchment paper, leaving an overhang on both sides for easy removal.
2
Crush the amaretti cookies into coarse crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Set aside.
3
In a medium saucepan, gently heat the Jersey milk and half of the Jersey honey (60ml) over medium heat until just simmering. Do not boil.
4
In a heatproof bowl (that fits over the saucepan without touching the bottom), whisk the egg yolks and the remaining Jersey honey (60ml) together until pale and slightly thickened.
5
Slowly pour the warm Jersey milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
6
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This will take about 5-7 minutes. Be careful not to let it boil.
7
Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl. This will ensure a smooth texture. Let it cool completely.
8
While the custard is cooling, beat the egg whites in a clean, dry bowl with a stand mixer or electric hand mixer until stiff peaks form.
9
Gently fold the whipped egg whites into the cooled custard in two additions, being careful not to deflate the mixture. The mixture should be light and airy.
10
Fold in about three-quarters of the crushed amaretti cookies, reserving the rest for topping.
11
Pour the mixture into the prepared loaf tin. Sprinkle the remaining crushed amaretti cookies over the top.
12
Cover the tin with plastic wrap, pressing it directly onto the surface of the semifreddo to prevent ice crystals from forming.
13
Freeze for at least 4 hours, or preferably overnight.
14
To serve, remove the semifreddo from the freezer about 15 minutes before serving. Use the parchment paper overhang to lift the semifreddo out of the tin.
15
Slice the semifreddo and serve with fresh Jersey seasonal berries, if desired.

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My Notes

Nutrition Information

Nutrition per serving (200g)

475 kcal / 1987 kJ

Carbs

52g

20% of RDA

Fat

25g

36% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

43 g

48% of RDA

Sodium

110 mg

5% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Make sure the custard is completely cool before folding in the egg whites, otherwise, they will deflate.

Do not overmix the mixture after adding the egg whites, as this will cause it to lose its airy texture.

For a richer flavor, add a splash of Amaretto liqueur to the custard after straining.

If you don't have amaretti cookies, you can substitute with other crisp almond biscuits.

To easily remove the semifreddo from the tin, dip the bottom of the tin briefly in warm water.

Cooking Equipment

Stand mixer or electric hand mixer

Medium saucepan

Loaf tin (approx. 20cm x 10cm)

Parchment paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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