Semifreddo with pistachios and dried apricots

Serves : 4

Preparation time: 30 minutes

Cooking time : about 5 minutes

Chilling time : 4 hours

Ingredients

• 3 eggs, yolks removed
• 60 ml (4 tablespoons) honey
• 1 pinch salt
• 30 ml (2 tbsp.) rum
• 125 ml (1/2 cup) 35% cream
• 2 gelatin leaves, rehydrated and wrung out
• 60 ml (4 tbsp.) dried apricots, chopped
• 60 ml (4 tbsp.) pistachios, chopped

Preparation

1. In a bowl, whisk together the yolks, then stir in the honey, pinch of salt and rum.
2. In a bain-marie, add the prepared mixture and gelatine leaves and whisk until dense and frothy.
3. Leave to cool on the counter for a few minutes.
4. In a bowl, whip the cream until stiff peaks form.
5. Fold the mixture into the cream, followed by the apricots and pistachios.
6. Pour the mixture into small ramekins lined with parchment paper.
7. Set aside in the freezer for 4 hours.

NB: By changing the nuts and dried fruit, the flavours will change.