End your holiday meal on a high note with an Italian-inspired recipe: semifreddo, a creamy frozen dessert. For this festive version, add truffle honey and truffle shavings to your preparation and top with chocolate-truffle almond pieces before serving.
Preparation: 15 minutes • Freezing: 6 hours
Ingredients for 6 people
- 3 egg yolks
- 30 g truffle honey
- 25 cl heavy cream (minimum 30% fat)
- 1 small fresh or jarred black truffle
- 40 g chocolate and black truffle almonds
Instructions
- Grate the truffle very finely.
- Whisk the egg yolks with the truffle honey until the mixture is creamy and pale, then fold in the grated truffle.
- Whip the cream until stiff and gently fold it into the egg yolk mixture.
- Pour the mixture into half-sphere molds and freeze for at least 6 hours.
- Remove from the freezer 10 minutes before serving and sprinkle with chopped chocolate-truffle almonds.
- Serve immediately!
Photography: Aimery Chemin • Culinary styling: Coralie Ferreira
