"Essentially a semifreddo, this no-churn frozen confection is surprisingly light and laced with grown-up flavours," says Hugh Wennerbom."It can be made up to a week ahead – ideal for entertaining."
- 60 gm honey
- 40 gm caster sugar
- 20 gm corn syrup
- 100 gm eggwhite (about 3)
- 400 ml heavy cream (35%-45% fat content), whipped to soft peaks
- 50 gm candied citrus peel, finely chopped
- Berries, to serve
- 100 gm caster sugar
- 150 gm roasted almonds
- 1For almond praline, place 50ml water in a small saucepan, rain in sugar, bring to the boil and cook until deep caramel (3-4 minutes). Add nuts, stir to coat, then pour onto an oiled oven tray and leave to cool to room temperature. Crush with a mortar and pestle. Praline will keep indefinitely stored in the freezer.
- 2Heat honey, sugar, and corn syrup in a saucepan, stirring at first until sugar dissolves, then without stirring until mixture reaches 115°C on a sugar thermometer (5-6 minutes).
- 3Meanwhile, whisk eggwhite and a pinch of salt to soft peaks in an electric mixer. While whisking, pour in hot syrup and keep whisking until meringue is cool (6-8 minutes).
- 4Fold whipped cream into meringue, then add candied peel and 50gm of the praline, pour into a container and freeze until firm (4 hours or overnight). Serve topped with berries and extra praline.
Drink Suggestion: A natural frizzante wine such as the 2014 Paltrinieri Lambrusco di Sorbara Radice.
Drink suggestion by Hugh Wennerbom