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Honeycomb semifreddo with strawberries
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Prep Time:
385 minutes
Cook Time:
Total Time:
385 minutes
Decadent chocolate topping compliments the flavors of this frozen honeycomb slice.
Ingredients:
  • 1 x 600ml ctn thickened cream
  • 4 eggs, separated
  • 2 x 50g bars honeycomb chocolate, coarsely chopped
  • 1 x 250g punnet strawberries, washed, hulled, cut into 1cm pieces
Instructions:
  • Cover the base and 2 long sides of an 11 x 21cm loaf pan with plastic wrap, leaving excess to hang over the sides.
  • In a bowl, use an electric beater to whip the cream and sugar until soft peaks form. Mix in the egg yolks until well combined.
  • In a spotlessly clean and dry electric mixer, whip the egg whites in a pristine, dry bowl until stiff peaks are formed. Carefully fold the whipped egg whites into the cream mixture using a large metal spoon.
  • Gently fold in half of the Violet Crumble into the cream mixture until just combined. Pour the mixture into the lined pan, cover with plastic wrap, and freeze overnight or until firm.
  • Let the semifreddo sit at room temperature for 10 minutes to soften. Unmold onto a cutting board, remove the plastic wrap, and slice. Arrange on plates, top with strawberries and the rest of the Violet Crumble. Serve right away.

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