Fig and Honey Semifreddo
A chilled, no-churn dessert layering silky honey custard with jammy roasted figs.
Dietary
Vegetarian, Pescatarian, Wheat free, Halal, Kosher, Kosher for passover
Allergens
Dairy, Eggs, Tree nuts
This semifreddo gets its airy, sliceable texture from whipped cream and egg yolks folded together, then studded with honey-roasted figs. It freezes into a firm yet creamy loaf that slices cleanly, making it a make-ahead centerpiece for warm-weather dinners. Serve with extra honey and toasted nuts for contrast.
Ingredients
- 10 fresh figs, quartered
- 1/3 cup honey, plus extra for drizzling
- 1 tablespoon lemon juice
- 4 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 1/2 cups heavy cream, cold
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup chopped toasted pistachios
Method
-
Line a 9x5-inch loaf pan with plastic wrap, leaving enough overhang on all sides to fold over the top later.
-
Toss the quartered figs with 2 tablespoons of the honey and the lemon juice, then spread on a rimmed baking sheet.
-
Roast the figs at 375°F until softened and syrupy, about 15 minutes. Let cool completely, then coarsely chop half and leave the rest as soft pieces.
-
In a heatproof bowl, whisk the egg yolks with the remaining honey until pale and combined.
-
In a small saucepan, combine the sugar and water and bring to a boil, swirling occasionally, until the syrup reaches 240°F on a candy thermometer.
-
With an electric mixer running on medium speed, slowly stream the hot syrup into the egg yolks, avoiding the whisk attachment, then increase speed to high and whip until thick, pale, and cooled to room temperature, about 5 minutes.
-
In a separate bowl, whip the cold heavy cream, vanilla, and salt to soft peaks.
-
Fold the whipped cream into the cooled yolk mixture in two additions until no streaks remain.
-
Fold the chopped roasted figs into the semifreddo base, reserving the soft fig pieces for layering.
-
Spoon half the semifreddo base into the prepared loaf pan, scatter half the reserved soft figs over the top, then repeat with the remaining base and figs, smoothing the top.
-
Fold the plastic wrap overhang over the top to cover, then freeze until firm.
-
Unwrap the top, invert the loaf onto a serving platter, and peel away the remaining plastic. Slice with a warm knife and drizzle with extra honey and pistachios before serving.
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Fig and Honey Semifreddo
This semifreddo gets its airy, sliceable texture from whipped cream and egg yolks folded together, then studded with honey-roasted figs. It freezes into a firm yet creamy loaf that slices cleanly, making it a make-ahead centerpiece for warm-weather dinners. Serve with extra honey and toasted nuts for contrast.
8 hr 35 min 8 slices 320 cal
Ingredients
- 10 fresh figs, quartered
- 1/3 cup honey, plus extra for drizzling
- 1 tablespoon lemon juice
- 4 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 1/2 cups heavy cream, cold
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup chopped toasted pistachios
Method
- 1
Line a 9x5-inch loaf pan with plastic wrap, leaving enough overhang on all sides to fold over the top later.
- 2
Toss the quartered figs with 2 tablespoons of the honey and the lemon juice, then spread on a rimmed baking sheet.
- 3
Roast the figs at 375°F until softened and syrupy, about 15 minutes. Let cool completely, then coarsely chop half and leave the rest as soft pieces.
- 4
In a heatproof bowl, whisk the egg yolks with the remaining honey until pale and combined.
- 5
In a small saucepan, combine the sugar and water and bring to a boil, swirling occasionally, until the syrup reaches 240°F on a candy thermometer.
- 6
With an electric mixer running on medium speed, slowly stream the hot syrup into the egg yolks, avoiding the whisk attachment, then increase speed to high and whip until thick, pale, and cooled to room temperature, about 5 minutes.
- 7
In a separate bowl, whip the cold heavy cream, vanilla, and salt to soft peaks.
- 8
Fold the whipped cream into the cooled yolk mixture in two additions until no streaks remain.
- 9
Fold the chopped roasted figs into the semifreddo base, reserving the soft fig pieces for layering.
- 10
Spoon half the semifreddo base into the prepared loaf pan, scatter half the reserved soft figs over the top, then repeat with the remaining base and figs, smoothing the top.
- 11
Fold the plastic wrap overhang over the top to cover, then freeze until firm.
- 12
Unwrap the top, invert the loaf onto a serving platter, and peel away the remaining plastic. Slice with a warm knife and drizzle with extra honey and pistachios before serving.