Mesob’s Exquisite Ethiopian Honey Walnut Semifreddo – A Heavenly Mouthfeel and Aromatic Dessert
Explore this heavenly Ethiopian honey walnut semifreddo recipe that combines traditional flavors with modern culinary techniques. Delight your senses with its velvety texture and enticing aroma, perfect for a special occasion or an intimate dinner party.
Allergens
Eggs, Dairy
Ingredients
- 3 large free
- range egg yolks
- 1/2 cup honey (preferably Ethiopian)
- 1 teaspoon Ethiopian cinnamon powder
- 1 teaspoon Ethiopian cardamom powder
- 1 cup chopped walnuts, toasted
- 1 1/2 cups heavy cream
- 1 tablespoon Ethiopian butter
- Pinch of salt
Instructions
- In a heatproof bowl, whisk together egg yolks and honey until well combined.
- Place the bowl over a double boiler, ensuring that the bottom of the bowl does not touch the water in the saucepan. Heat the mixture gently while continuously stirring until it reaches 160°F (71°C) or until the egg yolks thicken slightly and coat the back of a spoon.
- Remove the bowl from heat and mix in cinnamon, cardamom, butter, and a pinch of salt. Let the mixture cool to room temperature.
- In another bowl, whip heavy cream to stiff peaks.
- Fold the whipped cream into the cooled egg yolk mixture gently until fully incorporated.
- Gently fold in the chopped toasted walnuts.
- Transfer the mixture to a loaf pan and cover with plastic wrap. Freeze for at least 4 hours or overnight.
- Before serving, let the semifreddo sit at room temperature for about 10 minutes to soften slightly.
- Slice and serve on individual plates.
Chef’s Insight
To toast the walnuts, spread them in a single layer on a baking sheet and bake at 350°F (180°C) for about 6-8 minutes, or until fragrant and slightly golden.
Notes
Make sure to use high-quality Ethiopian honey and spices for the best flavor profile.