Honey and kirsch semifreddo

    6 hours 23 min

    A scoop of this frozen dessert is heavenly with fruit salad or compote, or with warm apple or pear pie. It is important to use only very fresh eggs from a reliable source.


    Pennsylvania, United States
    2 people made this

    Serves: 6 

    • 2 eggs
    • 250ml double cream
    • 100g honey
    • 2 tablespoons kirsch

    Prep:15min  ›  Cook:8min  ›  Extra time:6hr freezing  ›  Ready in:6hr23min 

    1. Separate the eggs. Beat the whites until they form stiff peaks. Refrigerate.
    2. Whip the cream until it forms soft peaks.
    3. Put the egg yolks and the honey in a double boiler or in a metal bowl placed over a pot with boiling water. Whisk until you get a very foamy consistency. Place the bowl on top of a bowl of ice water and continue stirring. Add the kirsch.
    4. Fold the whipped cream and the egg whites into egg yolks. Fill it into a round freezing container and freeze for 6 hours, or until firm.

    For more information:

    My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.

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