Honey Semifreddo
Thyme, Black Mission Figs, Candied Poppy Seeds, Burnt Meringue
Pastry Chef Nicole Krasinski of State Bird Provisions | San Francisco
Yield: Twenty 8-ounce servings
“Honey has always been a big part of my pastry kitchen pantry. We have access to local producers and love to use all aspects—from honeycomb, to bee pollen, to different varieties such as wildflower, orange blossom, and buckwheat. This dessert highlights one of my favorite ways to use honey. The addition of fresh thyme amplifies the aromatics of the honey and helps balance the sweetness. Poppy seeds, fennel pollen, and figs all pair seamlessly, and one can imagine happy bees buzzing around a garden with these ingredients growing nearby.” — Nicole Krasinski
Adapted by StarChefs | August 2024 | Photo: AnDrIA Lo
INGREDIENTS
Thyme Cream:
700 grams heavy cream
1 gram thyme
Honey Sabayon:
220 grams honey
150 grams egg yolks
Honey Semifreddo:
700 grams fig jam
Meringue:
262 grams granulated sugar
180 grams egg whites
¾ teaspoon cream of tartar
Candied Poppy Seeds:
50 grams poppy seeds
Kosher salt
½ teaspoon fennel pollen
25 grams granulated sugar
To Assemble and Serve:
4 black mission figs, cut into ⅛-inch thick slices
METHOD
For the Thyme Cream:
In a small pot over medium heat, bring cream to a simmer. Remove from heat and add thyme. Tent the pot with plastic wrap and let steep 30 minutes. Strain mixture into an airtight container and refrigerate 3 hours. Once chilled, transfer cream to the bowl of a stand mixer fitted with a whisk attachment. Whip until soft peaks form. Set aside.
For the Honey Sabayon:
In a pot over medium heat, bring honey to 255°F. In the bowl of a stand mixer fitted with a whisk attachment, mix egg yolks on medium speed. Slowly stream in honey and continue to mix until mixture has fully cooled. Once cooled, fold in Thyme Cream and set aside.
For the Honey Semifreddo:
Place 35 grams fig jam on the bottom of 20 ramekins. Top each with 50 grams Honey Sabayon. Freeze overnight.
For the Meringue:
In a bowl set over a double boiler, whisk sugar and egg whites until foam begins to form. Add cream of tartar. Continue to whisk until mixture thickens. Transfer to the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until desired consistency is achieved.
For the Candied Poppy Seeds:
In a sauté pan over medium heat, add sugar and enough water to dissolve. Bring mixture to a simmer and continue to cook until mixture reaches 243°F and water has fully evaporated. Add poppy seeds and fennel pollen. Season with salt. Stir until poppy seeds are evenly coated and sugar begins to melt. Remove from heat and let cool.
To Assemble and Serve:
Remove Honey Semifreddo from freezer. On one side, place 1 dollop Meringue. Using the back of a spoon, spread Meringue to form a half circle. Using a blow torch, torch Meringue until evenly toasted. On the other side, sprinkle desired amount Candied Poppy Seeds. Top with figs.
