In 2024, just one living female Irish artist has made the top 100 on Irish radio
In 2024, just one living female Irish artist has made the top 100 on Irish...

Sarah Gill

Read an extract from Kevin Barry’s new title, The Heart in Winter
Read an extract from Kevin Barry’s new title, The Heart in Winter

Sarah Gill

This enchanting red brick home in Delgany is on the market for €1.6 million
This enchanting red brick home in Delgany is on the market for €1.6 million

Sarah Finnan

This Blackrock bungalow proves that you can create more space without extending
This Blackrock bungalow proves that you can create more space without extending

Megan Burns

The new COS x Tabata Shibori collection epitomises laid-back summer dressing
The new COS x Tabata Shibori collection epitomises laid-back summer dressing

Sarah Finnan

Polynucleotides: everything to know about the ‘salmon sperm’ injectables
Polynucleotides: everything to know about the ‘salmon sperm’ injectables

Lizzie Gore-Grimes

Ask the Doctor: ‘Can a child with chickenpox spread shingles to elderly family members?’
Ask the Doctor: ‘Can a child with chickenpox spread shingles to elderly family members?’

Sarah Gill

Celebrate 30 years of Barretstown at their special gala this September
Celebrate 30 years of Barretstown at their special gala this September

IMAGE

Garden accessories to blend your indoor and outdoor spaces this summer
Garden accessories to blend your indoor and outdoor spaces this summer

Megan Burns

This six-bedroom home with a ‘a Christmas tree forest’ is on the market for €1.25 million
This six-bedroom home with a ‘a Christmas tree forest’ is on the market for €1.25...

Sarah Finnan

Image / Editorial

Looking to serve a posh dessert? Try this simple semifreddo


By Meg Walker
03rd Jun 2019
Looking to serve a posh dessert? Try this simple semifreddo

Semifreddo could not be easier to make. Here, it provides a great example of how just a few Andalusian ingredients can work very well together. If you’d prefer to go booze-free, you can just leave out the sherry.

Walnut, Sherry & Honey Semifreddo

Serves 6-8

Ingredients
olive oil, for greasing
4 medium free-range eggs, separated
1½ tbsp Pedro Ximénez sherry
100g caster sugar
325ml double (heavy) cream
85g walnut halves, plus a handful to serve
1 tbsp dark honey, plus extra for drizzling

Method
Grease a 450g loaf tin with olive oil and line with enough cling film that it hangs over the sides. Place the egg yolks, sherry and sugar into a small bowl. Tip the egg whites into a separate large, clean and dry bowl and pour the cream into another large bowl.

In a small frying pan over a medium heat, toast the walnuts until lightly browned, then remove from the heat and crush lightly with the end of a rolling pin while still in the pan. Stir through the honey; it will fizz a little, but make sure it coats the walnuts well.

Beat the egg whites to stiff peaks with an electric whisk. With the same whisk, beat the egg yolk mixture until thick and forming a ribbon trail. Then, again with the same whisk, whip the cream to soft peaks.

With a large metal spoon, fold the cream into the egg yolk mixture, then gently fold in the egg whites until combined.

Stir through the honeyed walnuts and spoon into the lined loaf tin, right to the top of the tin. Loosely lay a sheet of cling film over the top and then cover with a sheet of foil.

Place in the freezer for a minimum of 5 hours before serving; it will keep in the freezer for up to 3 months.

To serve, toast a handful of walnut halves in a small frying pan over a medium heat and allow to cool a little. Turn out the semifreddo, peeling back the cling film and lift onto a board or platter. Top with toasted walnut halves and a good drizzle of dark honey.

 

Extracted from Andalusia by José Pizarro (Hardie Grant, approx €29.50). Photography © Emma Lee.