Sunday, 7 July 2013


Good Morning to you,

Miss Snuggles has returned home, and although she enjoyed her stay with us, she was overjoyed to see George's sister, and for an old lady who likes to stroll, she was so excited about returning home, that for fifteen minutes, she could do nothing, but run around the house, because she was so happy...... there is nothing like the feeling of your own home.

The weather here is beautiful, so I have thrown open all my windows to let the fresh air into the house, the washing is blowing in the breeze, George is in the garden cutting the lawn and I am going to be making something cool, which befits a beautiful summer's day.... a Strawberry Semifreddo.

To add to the beautiful weather, the music I am listening to today, is an album called Deep Forest,

which is a number of different types of sounds. There are  Baka chants of Cameroun,  of  Burundi, of Senegal..... and the music is lovely.

The music is playing, so it is on with the pinny and if you are ready, this is what we are going to make today,

a Strawberry Semifreddo, which is a beautiful mix of cream, eggs, honey and strawberries...... what could be nicer on a hot summer's day.


1 whole egg
4 egg yolks
110g (4 oz) of good quality honey
9 strawberries
310ml (10 fl oz) of double cream

1kg (2lb) loaf tin
lightly oiled and lined with
cling film. Leave enough cling
film to cover the Semifreddo

Bring a pan of water to the boil

Wash and dry the strawberries

Cut the strawberries into quarters

and mash the strawberries with a fork

Using a heatproof bowl,
whisk the egg, egg yolks and the
honey until pale and smooth

 Place the bowl with the egg and honey 
custard over the pan of
gently simmering water. 
  Keep whisking
until the mixture thickens and 
becomes a little paler.
This took me about ten minutes using
 a balloon whisk.

Whisk the double cream until you have
a thick consistency

Lightly fold in the mashed strawberries

Gently fold in the egg and honey custard

Pour the Semifreddo into the prepared
tin and gently cover with cling film.
Freeze for 8-10 hours or as I did overnight.

Remove from the tin and place the Semifreddo
on a plate

There are various ways to serve this Semifreddo,
you can slice it and add 
dipped chocolate strawberries

you can cut the Semifreddo into pieces
and place
in a pretty glass
and allow to melt a little,
then eat it as it is,

 decorate with chocolate dipped 

drizzle with hot chocolate sauce

What ever you decide to add, whether you eat it on it's own or add chocolate dipped strawberries or chocolate sauce, I know you will enjoy this Strawberry Semifreddo  on a hot summer's day.

Semifreddo is an Italian dessert, one which uses eggs, sugar, cream and vanilla.  But I used Nigella Lawson's recipe, from Forever Summer and used honey instead. I used Morrison's Italian Forest Honey, which has a delicate woody perfume and intense malty taste. The addition of the strawberries is my own as we have an abundance of strawberries at the moment and I thought they would add an extra depth of flavour to the Semifreddo.

Next Sunday I will make the chocolate strawberries and the chocolate sauce..... much nicer to make your own and so easy.

Take care and I will see you later in the week,

This week I will be joining, 

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