100 grams best-quality honey (plus 3 tablespoons for serving)
300 ml double cream
25 grams pinenuts (toasted)
Line a 900g / 2lb / 1 litre loaf tin with clingfilm.
Beat the egg and egg yolks with the honey in a bowl, over a saucepan of gently simmering water, until the mixture is pale and thick. I use a wire balloon whisk for this, but if you feel like a bit of culinarily aided whirring, it will certainly be quicker with a hand-held electric whisk.
Whip the double cream until thick, and then gently fold in the egg and honey mixture. Pour into the prepared loaf tin, and cover carefully with clingfilm before putting it in the freezer for about 2-3 hours.
When it is ready to serve, turn out the semifreddo on to a suitably sized plate and drizzle this manilla-coloured log with honey, and sprinkle with the toasted pine nuts, before slicing. It thaws quickly as it stands, but that is part of its heavenly-textured charm. If you’ve got some dark, syrupy – indeed, honey-coloured – pudding wine to drink while you eat this, so much the better.