Honey Hazelnut Semifreddo With Warm Figs

1. 1

   Line a 4-cup loaf pan with plastic wrap.

2. 2

   Beat egg yolks and sugar in a medium bowl with an electric mixer for 3-4 mins, until thick and pale. Stir in honey.

3. 3

   Beat cream in a large bowl until soft peaks form. Gently fold in yolk mixture.

4. 4

   Beat egg whites in a clean bowl until stiff peaks form. Gently fold into cream mixture in 2 batches. Lightly mix in hazelnuts. Pour into prepared pan. Freeze for 3 hours or overnight.

5. 5

   Heat a large skillet on medium heat. Drizzle with remaining 1 tbsp honey and add figs. Cook for 2-3 mins, until lightly caramelized. Serve scoops of semifreddo with warm figs.

* Per serving · 4 servings · Values may vary.

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