Jersey Milk and Honey Semifreddo with Toasted Almonds

A light and refreshing frozen dessert featuring rich Jersey milk, local honey, and the crunch of toasted almonds. This semifreddo is a taste of Jersey in every bite, celebrating the island's exceptional dairy and honey production.

Prep Time

20 minutes

Total Time

30 minutes + 4 hours freezing

Calories

350 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.26/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Snack•Dessert

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

2cupsJersey Milk(Full-fat for best results)

£0.90

0.5cupJersey Honey(Local Jersey honey preferred)

£3.50

4Large Egg Whites(Room temperature)

£1.20

0.5cupAlmonds(Slivered or chopped)

£1.75

1tablespoonJersey Butter(For greasing the loaf tin)

£0.20

0.3teaspoonSalt

Total Cost

£7.55

£1.26 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Spread the almonds on a baking sheet and toast for 8-10 minutes, or until golden brown and fragrant. Watch carefully to prevent burning. Let cool completely, then roughly chop if using slivered almonds.
2.
Lightly grease a 9x5 inch loaf pan with Jersey butter. Line with parchment paper, leaving an overhang on the sides to easily lift the semifreddo out.
3.
In a saucepan, combine the Jersey milk and honey. Heat over medium heat, stirring occasionally, until the honey is completely dissolved and the mixture is just steaming. Do not boil.
4.
While the milk and honey mixture is heating, place the egg whites and salt in a clean, dry mixing bowl. Beat with an electric mixer until stiff peaks form.
5.
Slowly drizzle the hot milk and honey mixture into the egg whites while continuing to beat on medium speed. Continue beating until the mixture is smooth and slightly cooled.
6.
Gently fold in the toasted almonds. Be careful not to deflate the egg whites too much.
7.
Pour the mixture into the prepared loaf pan. Smooth the top with a spatula.
8.
Cover the loaf pan with plastic wrap, pressing it directly onto the surface of the semifreddo to prevent ice crystals from forming.
9.
Freeze for at least 4 hours, or preferably overnight, until completely solid.
10.
To serve, remove the semifreddo from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. Lift the semifreddo out of the loaf pan using the parchment paper overhang. Slice and serve.

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My Notes

Nutrition Information

Nutrition per serving (130g)

350 kcal / 1464 kJ

Carbs

31g

12% of RDA

Fat

21g

30% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

28 g

31% of RDA

Sodium

110 mg

5% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a richer flavor, add a teaspoon of vanilla extract to the milk and honey mixture.

You can substitute other nuts for the almonds, such as hazelnuts or pistachios.

Serve with fresh Jersey berries (seasonal) or a drizzle of extra Jersey honey for added flavor and presentation.

To make individual semifreddos, use muffin tins or ramekins instead of a loaf pan. Reduce freezing time accordingly.

Cooking Equipment

Oven

Saucepan

Mixer

Wine Pairings

No wine pairing suggestions available for this recipe.

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