Truffle Semifreddo with Honeycomb
Luxe in every bite - a delicious treat to serve up this truffle season.
Ingredients
Semifreddo
- 5 egg yolks
- 5 egg whites
- 1 tsp salt
- ½ tbsp vanilla paste
- 250 ml heavy cream
- 125 g caster sugar
Honeycomb
- 25 g honey
- 60 g glucose syrup
- 7 g baking soda
- 160 g caster sugar
- 30 g water
Instructions
For the semifreddo
- The semifreddo will need to be made at least 8 hours in advance for freezing.
- Start by lining your tins. Spray the tins slightly with oil to help the Go-Between stick.
- In a mixer, add your egg whites and mix on medium speed. Gradually add in the caster sugar and continue to mix until stiff peaks form. Set the mixer to low speed for about 30s to help stabilise the mix. Scoop out with a spatula and gently place the beaten egg whites into a clean bowl, saving for later.
- In the same bowl (slightly dirty doesn't matter, just make sure you've taken the egg white mixture out), add in your heavy cream and salt and mix on medium speed until whipped.Scoop out the mix into a clean bowl (NOT the same bowl as your egg whites)
- In the same bowl, add your egg yolks and vanilla paste. Mix on medium speed until pale and fluffy.
- Here's where you fold it all together. Start by folding the whipped cream into your egg yolks. Start with a little and mix thoroughly before adding in the rest and gently folding. Into your egg yolk and cream mixture, shave in your desired amount of truffle (don't forget you'll need to add some to the top too!)
- Once your egg yolk, cream and truffle is well incorporated, start to gently fold in your beaten egg whites. Similarly with the egg yolks + cream mixture, start by mixing in a bit of the egg whites before gently folding in the rest.
- Once everything is mixed together, gently scoop the semifreddo mixture into your moulds. Cover the top with Go-Between or baking paper so it doesn't get freezer burn.
- Freeze overnight or at least 8 hours.
For the honeycomb
- Line a baking tray with baking paper.
- In a saucepan, add the sugar, water, honey and glucose syrup.
- Place it on medium heat and stir with a heatproof spatula to incorporate. Bring it to bubbling. Watch it carefully over ~3 minutes for everything to melt, bubble away and then turn an amber caramel colour. Make sure you watch it because if it get's too dark, it'll burn and taste bitter.
- Once caramelised, immediately take it off the heat.
- In this step, the mix is going to bubble up and it's going to be hot, so be careful.Working quickly, add and incorporate the baking soda by stirring, until it dissolves - make sure it's all mixed through.
- Pour the mixture onto your lined baking tray. Don't touch the top with your spatula! It's just going to stick.
- Leave the honeycomb to rest, cool and harden for about 30 minutes.
- Once it's set, smash it up by breaking it a part with your hands.
To serve
- Remove the semifreddo from the freezer. De-mould and peel off the Go-Between and place on a plate. Tip: Freeze your serving plate beforehand to keep it cold.
- Top with the broken honeycomb pieces and freshly shaved truffle. Serve and eat immediately.