Olive oil and honey semifreddo

This olive oil and honey semifreddo is a delightful frozen dessert, with the smoothness of olive oil and the sweetness of honey, perfect for a refined end to a meal.

Ingredients

• 3 large eggs
• 2 egg yolks
• 1/2 cup honey
• 1/4 cup extra virgin olive oil
• 1 cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Method

1. In a heatproof bowl, combine eggs, egg yolks, and honey. Place over a pot of simmering water (double boiler method), whisking constantly, until the mixture is warm and slightly thickened.
2. Remove from heat and continue to whisk until the mixture cools and thickens further. Slowly drizzle in the olive oil while whisking, until fully incorporated.
3. In a separate bowl, whip the heavy cream with the vanilla extract and a pinch of salt until soft peaks form.
4. Gently fold the whipped cream into the egg mixture until well combined.
5. Pour the mixture into a loaf pan lined with parchment paper. Cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
6. To serve, remove from the freezer, let it sit for a few minutes, then slice and serve.