Literally meaning ‘half cold’, or ‘half frozen’, a semifreddo can be anything from a frozen cake to a mousse, but one that does not harden completely in the freezer. This delicious honey-sweetened, almost soft, ice cream is the perfect match for the indulgent and oh-so-good butter toffee figs.
Ingredients
For the Semifreddo
- 2 eggs + 2 egg yolks
- 3½ oz (100 g) honey
- 9 fl oz (250 ml) double or regular cream
For the Butter Toffee Figs
- 2 oz (50 g) soft light brown sugar
- 7 oz (200 g) fresh figs (about 6–8 figs)
- 2 oz (50 g) butter
- 2 oz (50 g) honey
- 2 fl oz (50 ml) double cream
Equipment
- 20 cm (8 in) spring-form cake tin
How to Make It
- Line the cake tin with a double layer of cling film.
- First, make the semifreddo. Place a saucepan with a few centimetres of water on a medium heat. Put the eggs, egg yolks and honey into a bowl and sit over the saucepan so that the water is not touching the bottom of the bowl. I use a heatproof glass bowl for this (a stainless-steel one is not a good idea, as it will get too hot and scramble the eggs).
- Using either a hand whisk or a hand-held electric beater (this is not difficult to do by hand), whisk the eggs and honey over the simmering water for about 5–10 minutes until the mixture is pale, light and will hold a figure of eight. Once it’s holding a figure of eight, take the water off the heat and continue to whisk the honey and egg mixture for about 8–10 minutes until it has cooled down to room temperature.
- Whip the cream in a mixing bowl until just holding stiff peaks – too stiff and it will go grainy, too soft and it won’t be able to hold the honey mousse mixture. Tip one-quarter of the cream into the honey mousse and fold to combine, then tip this mixture into the remaining cream and fold lightly to completely mix, but keeping it light and airy. Tip into the prepared tin, cover with cling film and place in the freezer to freeze.
- To make the butter toffee figs, place a frying pan on a medium–high heat and allow to get hot. Scatter the brown sugar on a plate. Cut the figs into wedges from top to bottom, either sixths or eights, depending on the size of the figs. Dip the cut sides of the wedges in the brown sugar so that they’re covered with brown sugar (so that it sticks) and put them cut side down into the pan. Allow to caramelise on one cut side before turning to the other cut side.
- Once all the figs are cooked and caramelised, take them out, set aside and add the butter, honey and cream to the pan. Stir over the heat and allow to boil for a minute or two until the sauce thickens to a thick butter sauce. Tip the figs back into the pan (this will keep for a few days, just reheat to serve).
- When ready to serve, take the semifreddo out of the freezer, remove the cling film, cut into wedges and serve with the warm butter toffee figs over the top, the sauce oozing down the sides.
