Thursday, November 4, 2010

Honey Semifreddo

When I saw Mate's (Dila) semifreddo, I fell in love with it. It looks so delicious, rasa mcm nak je korek facebook photo dia, makan.. hahahha.. if only that is possible.

Maka hari ni, dengan hidung yang still on acara marathon, tekak yg sakit and lips yang still pouting mcm Angelina Jolie ( CS & K.Lili, nothing happened last nite that contributed to the pouting lips! :P ), aku bertungkus lumus membuat the semifreddo. My mistake was that, I only googled for Nigella's recipe. Normally, I'd go through few recipes and mix and match the recipe to create my own. To me, the semifreddo is a bit too rich for my taste. Rasanya macam rich creamy ice cream. Kalau makan sikit ok la, but makan banyak, mau pengsan tergolek tengok calorie yang masuk.

My semifreddo tu, bila keluarkan dari freezer and masuk dalam bekas, cepat cair. Maybe because my kitchen is a bit warm tonite. Tak hujan, so the whole house rasa mcm oven. Kalau buat roti ni, kejap je dah naik roti tu. I substituted the pine nuts with pistachios sebab I couldnt find pine nuts kat Bagus.

Akak Nigella, saya mintak izin untuk copy the recipe dan paste disini ye.
Source : Nigella Lawson (


  • Nigella Recipe
  • 1 egg
  • 4 egg yolks
  • 100g best-quality honey, plus 3 tablespoons or so for serving
  • 300ml double cream
  • 25g pine nuts, toasted


  1. Line a 900g/1 litre loaf tin with clingfilm.
  2. Beat the egg and egg yolks with the honey in a bowl, over a saucepan of gently simmering water, until the mixture is pale and thick. I use a wire balloon whisk for this, but if you feel like a bit of culinarily aided whirring, it will certainly be quicker with a hand-held electric whisk.
  3. Whip the double cream until thick, and then gently fold in the egg and honey mixture. Pour into the prepared loaf tin, and cover carefully with clingfilm before putting it in the freezer for about 2-3 hours.
  4. When it is ready to serve, turn out the semifreddo on to a suitably sized plate and drizzle this manilla-coloured log with honey, and sprinkle with the toasted pine nuts, before slicing. It thaws quickly as it stands, but that is part of its heavenly-textured charm. If you've got some dark, syrupy - indeed, honey-coloured - pudding wine to drink while you eat this, so much the better.
Serves: 6-8.

Recipe posted by Nigella


  1. looks so delicious...boleh masuk list gak ekeke:D
    eh, dear! itu hari i tried your recipe swedish meatballs tu..sedap

  2. zarin, my hubby tak suka sgt. it's not his cup of coffee. i think creamy and rich selalunya pmpuan yg suka :D

    yea, i saw it on ur blog. tapi aduhai.. tak sempat2 nak reply. i pun ingat nak buat lagi sweedish meatball tu this weekend. it's so worth it :D

  3. Shidah
    Wah2... dia buat aiskrim makan sejuk2 tu, to ease the poutiness of the lips, kekdahnya ya?? hehe.. mujarab tak? :-)

  4. CS,

    hehe.. sedap tau makan ice cream buatan sendiri. tapikan, my poutiness still tak suruh. huwaa.. tadi pegi ambil oral aid dengan doctor. hopefully tonite boleh tido. kalau tak, asyik rasa throbbing je.