Ingredients
| 100g caster sugar | |
| 5 organic eggs, separated | |
| 300ml cream | |
| seeds from 1 vanilla pod | |
| 1 cup toasted almonds, roughly chopped, plus extra to serve | |
| 3 nectarines | |
| 4 tablespoons honey |
Instructions
| 1. | Place a loaf tin (or whatever freezer-proof vessel you wish to use) in the freezer to chill. |
| 2. | Beat together the sugar and egg yolks until pale. |
| 3. | Put the cream and vanilla seeds in a separate bowl and whisk to soft peaks. |
| 4. | In another separate bowl (and ensuring the beaters are clean and dry) beat the egg whites and a pinch of salt to stiff peaks. |
| 5. | Gently fold the three mixtures together, along with the chopped almonds. |
| 6. | Remove the loaf tin from the freezer and line with baking paper or plastic wrap (however if you’d rather scoop straight from the tin, don’t bother with either). |
| 7. | Gently pour the mixture into the tin and return to the freezer for at least 3 hours, preferably overnight. |
| 8. | Slice two nectarines in half and bake at 160°C for 40 minutes. |
| 9. | To serve, top the semifreddo with the roasted nectarines, some sliced raw nectarine, the remaining almonds and a drizzle of honey. |
Recipes, food styling & photography Jane Lyons & Will Bowman
Leave a Reply