An Italian semifreddo is a frozen mousse, lighter than ice cream and made without churning. You can vary it according to season, incorporating flavors from raspberry to pear to chestnut. We like to make it with chopped toasted almonds and Marshall’s Farm wildflower honey, collected from hives in one of our vineyards. The result tastes like frozen nougat. Serve with a thin, crisp cookie.

　　

Ingredients

serves 8

　　3 large eggs, separated

　　1/4 cup dry sherry

　　3 tablespoons honey

　　2 tablespoons sugar

　　1 cup heavy cream

　　3/4 cup marcona almonds (see Notes, page 41), coarsely chopped

　　

Step 1

Combine the egg yolks, sherry, honey, and 1 tablespoon of the sugar in the top of a double boiler or in a large stainless steel bowl. Set over the bottom of the double boiler filled with a few inches of boiling water, making sure the bottom of the bowl does not touch the boiling water. With a whisk or handheld electric beaters, whisk the mixture over medium-high heat until it is pale, thick, and frothy, about 5 minutes; the mixture should form a ribbon when you lift the whisk. Remove from the heat and chill in an ice bath.

　　

Step 2

In a large bowl, whisk the heavy cream to soft peaks.

　　

Step 3

In another bowl, whisk the egg whites to soft peaks. Add the remaining 1 tablespoon sugar gradually and whisk to stiff peaks.

　　

Step 4

Gently fold the whipped cream into the cooled egg yolk mixture, then fold in the beaten egg whites and 1/2 cup of the almonds. Divide the mixture among eight 8-ounce coffee cups. Tap the cups on a work surface to settle the mixture, then smooth the tops with the back of a spoon. Sprinkle with the remaining chopped almonds. Freeze until firm, about 2 hours. Take out of the freezer 5 minutes before serving to soften slightly.

　　The Cakebread Cellars American Harvest Cookbook