Summer calls for light, refreshing desserts, and Helen Goh’s honey and almond semifreddo with nectarines is the perfect treat to beat the heat. This no-churn Italian-inspired dessert combines creamy almond-infused semifreddo with the natural sweetness of honey and the vibrant tang of ripe nectarines.
Why You’ll Love This Recipe
This semifreddo is a dream for those who adore effortless yet impressive desserts. Unlike traditional ice cream, it requires no churning, making it a fuss-free option for entertaining. The combination of toasted almonds and fragrant honey creates a rich, nutty flavour, while the nectarines add a juicy, fresh contrast.
Ingredients You’ll Need
- 4 large free-range egg yolks
- 100g honey
- 1 tsp vanilla extract
- 200ml double cream
- 50g toasted almonds, roughly chopped
- 3 ripe nectarines, sliced
- 2 tbsp flaked almonds, toasted (for garnish)
Step-by-Step Instructions
- Prepare the base: Whisk the egg yolks and honey in a heatproof bowl over simmering water until pale and thickened (about 5 minutes). Remove from heat and stir in vanilla.
- Whip the cream: In a separate bowl, whip the double cream to soft peaks, then gently fold into the egg mixture along with the chopped almonds.
- Set and freeze: Pour the mixture into a lined loaf tin, cover with cling film, and freeze for at least 6 hours or overnight.
- Serve: Slice the semifreddo and serve with fresh nectarine slices and a sprinkle of toasted flaked almonds.
Tips for the Perfect Semifreddo
For the best results, use high-quality honey and fresh, ripe nectarines. Toasting the almonds enhances their nutty flavour, so don’t skip this step. If nectarines aren’t in season, try substituting peaches or berries for a different twist.
This dessert is a showstopper at summer gatherings, and its make-ahead nature means less stress on the day. Whether you’re hosting a dinner party or simply treating yourself, Helen Goh’s honey and almond semifreddo is sure to impress.
