Jersey Milk and Honey Semifreddo with Fig Jam

**Fig Jam:** Halve or quarter the figs, depending on their size. Place them in a saucepan with the lemon juice and balsamic vinegar. If using dried figs, chop them finely and add a splash of water to the pan.

Cook over medium heat, stirring occasionally, until the figs soften and break down into a jam-like consistency. This will take about 10-15 minutes. Set aside to cool completely.

**Semifreddo:** Line a loaf tin with cling film, leaving plenty of overhang.

In a saucepan, combine the Jersey milk, butter, and half of the honey (37.5g). Heat gently over low heat until the butter is melted and the honey is dissolved. Do not boil.

In a heatproof bowl set over a pan of simmering water (bain-marie), whisk together the egg yolks, remaining honey, and caster sugar until pale and thickened. Be careful not to let the bowl touch the water.

Slowly whisk the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

Continue to whisk over the simmering water until the mixture thickens and coats the back of a spoon. This will take about 5-7 minutes.

Remove from the heat and let the custard cool completely.

While the custard is cooling, whip the Jersey double cream to soft peaks using a hand mixer or stand mixer.

Once the custard is cool, gently fold the whipped cream into the custard until just combined. Be careful not to overmix.

Pour the semifreddo mixture into the prepared loaf tin. Cover with the overhanging cling film and freeze for at least 4 hours, or preferably overnight.

To serve, remove the semifreddo from the freezer about 10 minutes before serving. Invert onto a serving plate and slice. Serve each slice with a generous spoonful of fig jam and a drizzle of extra honey, if desired.