From “Demolition Desserts,” by Elizabeth Falkner. Serves 6-8.
Ingredients
2 tablespoons honey
1 cup heavy cream
1/2 cup crème fraîche
1/3 cup egg whites (about 3 large egg whites)
1/2 cup granulated sugar
Directions
Put the honey and a splash of the cream in a small cup and heat in the microwave for 15 seconds or until hot. If you would rather do this on the stove top, use an especially small saucepan or a butter warmer set over medium heat. Let cool completely.
In a bowl, using a stand mixer fitted with the whip attachment or a handheld mixer, beat together the remaining cream and the crème fraîche on medium-high speed for about 2 minutes, or until soft peaks form. Using a spatula or whisk, fold the cooled honey mixture (the mixture must be fully cooled or it will deflate the cream mixture) into the cream mixture just until combined.
In another bowl, with the clean whip attachment, beat the egg whites on medium speed for about 1 minute, or until foamy. Gradually add the sugar while continuing to beat for 5 to 7 minutes, or until soft peaks form. Using a spatula, fold the egg whites into the cream mixture in two additions.
Cover the semifreddo with waxed paper or plastic wrap, smoothing the paper against its surface, and freeze for 4 hours. You have some leeway with the freezing time, but 2 hours is not enough time and at 6 hours the semifreddo begins to lose its silkiness.
