Toasted Hay Semifreddo Recipe
Grilled peach, caramelized white chocolate, marigold honey.
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Ingredients
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Ingredients for Toasted Hay Semifreddo
Method
Directions for Toasted Hay Semifreddo
Prepare the Hay Infusion
In a medium saucepan, combine the dried hay with heavy cream. Heat gently until it begins to simmer, then remove from heat and let it steep for 30 minutes. Strain the cream to remove the hay, pressing to extract all the flavor.
Make the Semifreddo Base
In a mixing bowl, whisk the egg yolks and granulated sugar until pale and thick. Gradually add the strained hay-infused cream and mix well.
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the egg yolk mixture until fully incorporated.
Add Caramelized White Chocolate
Melt the caramelized white chocolate in a microwave or double boiler. Allow it to cool slightly, then fold it into the semifreddo mixture. Add a pinch of salt to enhance the flavor.
Freeze the Mixture
Pour the semifreddo mixture into a loaf pan lined with plastic wrap. Cover with plastic wrap and freeze for at least 4 hours or until firm.
Serve
To serve, slice the semifreddo and plate it alongside the grilled peaches. Drizzle with marigold honey for added sweetness and garnish as desired.