Ingredients
Pine Nuts1/2 cup
Honey3 tbsp
Eggs1
Eggs4 yolks
Honey1/2 cup + 2 tbsp honey
Heavy Cream1 1/4 cup
Apricots6 fresh halved
Black Pepper1/4 tsp freshly ground
Cardamom1/4 tsp ground
Kosher Saltto taste
Honeycomboptional
Steps
- For the brittle, add the pine nuts to a small sauté pan over medium heat and toast until golden brown. Add honey and continue to cook, stirring constantly, until there are no more bubbles forming in the honey.
- Transfer to a non-stick mat (like Silpat) or parchment paper and allow to cool fully. Roughly chop or break into small pieces and store in an airtight container until serving.
- For the semifreddo, over a double boiler, beat the egg, egg yolks, and ½ cup honey using a hand mixer. Beat until the mixture is pale, very thick, and airy
- In a separate bowl, whisk the heavy cream until stiff peaks form. Gently fold the egg mixture into the whipped cream. Evenly divide mixture among six, 6-oz glasses. Cover tightly with plastic wrap. Place in the freezer for at least four hours or overnight.
- Meanwhile, place apricot halves in a bowl with remaining 2 Tbsp honey, black pepper, cardamom, and salt. Cover and refrigerate until ready to serve
- Remove glasses from the freezer and immediately top with chopped pine-nut brittle, apricot, and optional honeycomb.
- This easy stunner of a recipe can be made with any fruit and nuts you have on hand.
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