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1
make the semifreddo Line a 9-by-5-inch loaf pan with plastic wrap, leaving a few inches of overhang all around.
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2
In the bowl of a stand mixer fitted with the whisk, beat the egg yolks at medium speed until they begin to lighten in color, about 2 minutes.
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3
In a small, microwave-safe bowl, stir the honey into 1 1/2 teaspoons of water until dissolved.
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4
Microwave at high power until very hot, about 45 seconds.
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With the mixer at low speed, slowly pour the hot honey into the yolks; increase the speed to high and whip until pale yellow and fluffy, about 8 minutes.
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6
make the semifreddo Meanwhile, in a small saucepan, combine the sugar with 1/3 cup of water and bring to a simmer, stirring until the sugar dissolves.
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7
Brush down the sides of the pan with a wet pastry brush.
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8
Simmer over moderately high heat, undisturbed, until the syrup reaches 240 on a candy thermometer (soft-ball stage), about 10 minutes; tilt the pan if necessary to get an accurate reading.
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9
make the semifreddo With the mixer at medium speed, carefully pour the hot sugar syrup down the side of the bowl into the yolks; be careful to avoid the whisk.
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10
Beat at high speed until the mixture is very pale and thick and the bowl of the mixer is no longer warm to the touch, about 5 minutes.
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11
Transfer the semifreddo base to a large bowl and wipe out the mixing bowl.
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12
make the semifreddo In the mixing bowl, whip the heavy cream with the vanilla seeds until medium-soft peaks form.
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13
In three batches, gently fold the whipped cream into the semifreddo base until fully combined.
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14
Fill one-third of the loaf pan with the semifreddo and smooth the surface.
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15
Freeze for 1 hour, or until partially set.
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16
Refrigerate the remaining semifreddo.
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17
make the sorbet Fill a large bowl with ice water.
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In a small saucepan, whisk the sugar with 1/3 cup of water and the corn syrup and bring to a boil, stirring to dissolve the sugar.
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Pour into a heatproof bowl and set it over the ice water, whisking until cool.
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20
Whisk in the orange and lemon juices and stir until cold.
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21
Pour the sorbet mixture into an ice cream maker and process according to the manufacturers instructions, until frozen but still spreadable.
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22
make the sorbet Gently spread the sorbet over the frozen semifreddo and smooth the surface.
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Freeze for 15 minutes.
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Top with a final layer of semifreddo, filling the loaf pan.
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25
(You may have some semifreddo left over; freeze in a separate mold.)
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26
Lay a sheet of plastic wrap directly over the surface and freeze until firm, at least 12 hours or overnight.
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27
make the sorbet Carefully unmold the terrine onto a platter and discard the plastic wrap.
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28
Using a hot knife, cut the terrine into slices.
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29
Garnish with orange slices and serve.
