Honey Semifreddo with Lemon Crumb and Salted Lemon Caramel

Its that time of the year again with Masterchef Australia airing in its full form; the adrenaline, the emotion, the inspiration and the extreme awesomeness. I love the purity of the show, people cooking with their hearts and not disguising themselves behind fake personas. Beautiful food and beautiful-er people. Australia has my heart for sure.

Each season i get really inspired from the contestants an try to create some of their dishes that stand out. Last week i tried one such dessert which Marco (the Godfather of cooking) declared as the best dessert he has ever had on Masterchef. obviously i had to try it.

Down there is my version of it with a few tweaks. I will post the link to original recipe too.


Honey Semifreddo:
1 egg, plus 1 yolk
1/2 cup caster sugar
1/4 cup honey
1 cup cream
Lemon Crumb:
60 g butter
80 g flour
50 g caster sugar
Zest of 1 a lemon
Juice of 1 a lemon
Salted Lemon Caramel:
1/2 cup caster sugar
1/4 cup cream
Juice of 1/2 a lemon
Salt, to taste


For the Honey Semifreddo, place egg, yolk and caster sugar into a bowl over a saucepan simmering water and whisk until pale and thickened, about 6 minutes. Remove from heat and gently fold in honey until fully incorporated. Meanwhile, whip cream to stiff peaks. Fold the honey egg mixture into the whipped cream and transfer into serving bowls. Set aside in freezer until set.

For the Lemon Crumb, line a baking tray with baking paper. Place all ingredients into a food processor and blitz until mixture has just come together. Spread mixture thinly onto tray and bake until golden, about 10-12 minutes ar 180C. Remove from oven and set aside to cool completely. Once cooled, break up biscuit and blitz in a food processor to a coarse crumb. Transfer to baking tray and bake until lightly golden, about 8 minutes. Set aside.

For the Salted Lemon Caramel, combine all ingredients in a small saucepan over medium heat and stir until dark brown and thick in consistency.

To serve, spoon some Lemon Crumb on the plate, place a dome of Honey Semifreddo (if you can manage to get it out or just serve in the bowl) on one end of crumb. Finish with Honey Lemon Caramel.


Adapted from this recipe.


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