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Jersey Milk and Honey Semifreddo with Fig Jam
A light and airy semifreddo, celebrating the creamy richness of Jersey milk and the floral sweetness of local honey, perfectly paired with a homemade fig jam. This recipe showcases the best of Jersey's produce.
Prep Time
20 minutes
Total Time
35 minutes (plus freezing time)
Calories
785 kcal
Difficulty
Easy
Equipment
6 items
Cost
£2.89/serving
Ingredients
Servings
4
250mlJersey Double Cream(Well chilled)
£2.75
125mlJersey Full Fat Milk
£0.45
25gJersey Butter(Unsalted)
£0.40
75gLocal Jersey Honey(Plus extra for drizzling (optional))
£2.25
3Large Egg Yolks(From free-range hens)
£1.00
25gCaster Sugar
£0.05
500gFresh Figs(Ripe, local figs (if in season). Alternatively, use dried figs)
£4.50
1tablespoonLemon Juice(Freshly squeezed)
£0.10
1teaspoonBalsamic Vinegar(Adds depth of flavour to the fig jam)
£0.05
Total Cost
£11.55
£2.89 per serving
Instructions
- 1.**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.
- 2.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.
- 3.**Semifreddo:** Line a loaf tin with cling film, leaving plenty of overhang.
- 4.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.
- 5.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.
- 6.Slowly whisk the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- 7.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.
- 8.Remove from the heat and let the custard cool completely.
- 9.While the custard is cooling, whip the Jersey double cream to soft peaks using a hand mixer or stand mixer.
- 10.Once the custard is cool, gently fold the whipped cream into the custard until just combined. Be careful not to overmix.
- 11.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.
- 12.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.
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My Notes
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Nutrition Information
Nutrition per serving (360g)
785 kcal / 3284 kJ
Carbs
55g
21% of RDA
Fat
61g
87% of RDA
Protein
8g
16% of RDA
Detailed Breakdown
Fibre
5 g
17% of RDA
Sugar
50 g
56% of RDA
Sodium
60 mg
3% of RDA
Saturated Fat
37 g
185% of RDA
Chef's Tips
For a richer flavor, consider adding a splash of Jersey cream liqueur to the custard base.
If fresh figs are unavailable, use good quality dried figs for the jam.
Ensure the egg yolk mixture is thick enough to coat the back of a spoon to ensure a good set for the semifreddo.
For easier slicing, run a knife under hot water before each cut.
To add a local Jersey twist, consider adding crushed Jersey Royal crisps to the base of the loaf tin before pouring in the semifreddo mixture for a salty-sweet crunch.
Cooking Equipment
Saucepan
Mixing Bowls
Whisk
Hand Mixer or Stand Mixer
Loaf tin (approx. 20cm x 10cm)
Cling film
Wine Pairings
No wine pairing suggestions available for this recipe.
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