1 whole egg
4 egg yolks
100g honey (best quality plus 3 tablespoons for serving)
25g pinenuts (toasted)
- Line a 1 litre loaf tin with clingfilm.
- Beat the egg and egg yolks with the honey in a bowl, over a saucepan of gently simmering water, until the mixture is pale and thick. I used a handheld electric mixer for this, then used it again to whip the cream.
- Whip the cream until thick, and then gently fold in the egg and honey mixture. Pour into the prepared loaf tin, and cover carefully with clingfilm before putting it in the freezer for about 2-3 hours.
- When it is ready to serve, turn out the semifreddo on to a platter and drizzle with honey, and sprinkle with the toasted pine nuts, before slicing.