Jersey Milk and Honey Semifreddo with Toasted Hazelnuts

Preheat oven to 180°C (350°F). Spread the hazelnuts on a baking sheet and toast for 10-12 minutes, or until fragrant and the skins are cracked. Let cool slightly, then rub the hazelnuts in a clean kitchen towel to remove as much of the skins as possible. Roughly chop the toasted hazelnuts and set aside.

Grease a 9x5 inch loaf pan with Jersey butter and line with parchment paper, leaving an overhang on the sides for easy removal.

In a heatproof bowl set over a simmering pot of water (double boiler), whisk together the egg yolks, honey, and Jersey Royal potato flour until pale and thickened. Be careful not to scramble the eggs. This should take about 5-7 minutes.

Remove the bowl from the heat and continue whisking until the mixture has cooled slightly, about 5 minutes. Stir in the vanilla extract (if using) and salt.

In a separate bowl, whip the Jersey double cream to soft peaks using a hand mixer or stand mixer.

Gently fold the whipped Jersey cream into the egg yolk mixture in two additions. Be careful not to overmix, keeping the mixture light and airy.

Fold in the toasted chopped hazelnuts.

Pour the mixture into the prepared loaf pan and smooth the top.

Cover the loaf pan with plastic wrap, pressing directly onto the surface of the semifreddo to prevent ice crystals from forming.

Freeze for at least 6 hours, or preferably overnight.

To serve, remove the semifreddo from the freezer about 15-20 minutes before slicing. Use the parchment paper overhang to lift the semifreddo from the pan. Slice into desired portions and serve immediately, topped with fresh Jersey seasonal berries, if desired.