Semifreddo al Miele

This is my eighteenth offering in the 2025 Alphabet Challenge, our second year of working our way through the alphabet with recipes. It's actually the 19th post, but I missed the letter 'R' because I was traveling. But I'm back for the rest of the year. It's hard to believe that we are almost into the final quarter of the year...and the alphabet. We post every other week for the entire alphabet and this is year two. Thanks for starting this series, Wendy of A Day in the Life on the Farm.

S is for...

• Chermoula Sweet Potato Salad by Mayuri’s Jikoni

• Chocolate Peanut Butter Banana Smoothies  by Jolene’s Recipe Journal

• Fresh Scallop Sashimi by Food Lust People Love

• Seasoned Baked Chicken Legs by Palatable Pastime

• Semifreddo al Miele by Culinary Cam (you're here)

• Semitas by A Day in the Life on the Farm

• Shahi Paneer Dip by Magical Ingredients

• Sourdough Focaccia   by Karen’s Kitchen Stories

• Spicy Peas by Sneha’s Recipe

• Spinach and Cheese Crescent Rolls by Blogghetti  

• Weeknight Sweet Italian Sausage Gravy with Beer by Faith, Hope, Love, &  Luck Survive Despite a Whiskered Accomplice

Semifreddo al Miele

Semifreddo literally means half-cold. This is a creamy Italian dessert that you can infuse with whatever flavors you like. For this version, because I love the flavor combination of honey and sage, I used some local honey and picked a few different sage leaves from our garden.

Ingredients

• 3/4 teaspoon unflavored gelatin

• 6 Tablespoons warm water

• 1-1/2 cup organic heavy whipping cream

• 3 to 4 fresh sage leaves, thinly sliced

• 5 Tablespoons sage honey

• 3 Tablespoons organic granulated sugar

• 1/4 teaspoon salt (I used fleur de sel)

• 6 large egg yolks

• honeycomb for serving

Procedure

Sprinkle gelatin over 2 Tablespoons water in ramekin and let stand to soften. In a large mixing bowl, beat whipping cream until it holds peaks. Then chill while you prepare the remaining steps.

Stir together honey, sugar, salt, sage leaves and remaining water in medium saucepan.

Bring to a boil over moderate heat, stirring occasionally until the sugar is completely melted. Then boil, without stirring, until mixture reaches 238 degrees Fahrenheit on a thermometer, approximately 4 to 5 minutes.

Beat egg yolks in a medium bowl until they are thickened and pale, approximately 2 to 3 minutes. Carefully pour the hot honey mixture in a slow, steady stream into the yolks. Immediately add gelatin mixture to the hot honey and eggs, swirling until dissolved. Continue to beat until mixture is pale, thick, and completely cool, approximately 4 to 5 minutes.

Fold whipped cream into honey mixture with a rubber spatula until just combined.

Place mixture into a plastic-lined bowl and freeze for at least 6 hours before serving.

This Time Last Year...

My posts are below with links to everyone else's recipes. I skipped letter 'F' apparently. Enjoy!

• A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding

• Börek with a California Twist

• Crab-Stuffed Ravioli

• Dark Chocolate-Juniper Panna Cotta

• Elderflower & Roasted Strawberry Layer Cake

• Aïgo Bouido (Provençal Garlic Soup)

• Halva with Fiori di Sicilia

• I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream

• Bulgogi-Inspired Oven Beef Jerky

• Purple Napa Kimchi

• Lingcod Over Legumes

• Mushrooms in My Cookies? Yep. Candy Cap Cookies.

• Nocino, Italian Green Walnut Liqueur

• How to Shuck Oysters and a Few Serving Ideas

• A Parade of Pickles, Including Pickled Chard Stems

• Quesabirria Tacos

• Rose Petal-Strawberry Granita

• Buttermilk Shortcakes with Macerated Berries

So Far This Year...

Again: my posts are below with links to everyone else's recipes.

• The Polarizing Anchovy + Egg Salad Niçoise

• A Belated Birthday Bûche De Noël (Yule Log)

• Lemon Lavender Blackberry Cake

• Gluten-Free Crystal Dumplings in Noodle Soup

• A Dozen Eggs - Stuffed, Scotch, Curried, and More

• Fig Leaf-Wrapped Cheese

• Garlicky Fregola with Edamame, Mint, and Ricotta

• Huckleberry & Earl Grey Tea Cakes

• Es Teler (Indonesian Drunk Ice)

• Inspired by a One-Word Text: Jjamppong

• A Fruit Formerly Known as ‘Kaffir’ + Makrut-Kissed Cookies

• Enamored with Culinary Lavender: From Sips to Sweets

• Mini Peach Galettes

• White Nectarine-Lime Jam

• Octopus: Takoyaki, a Japanese Snack Food, from a Santa Cruz Apartment

• Brunede Kartofler (Danish Caramel Potatoes)

• Quince Sharlotka

• I missed 'R' but you can see everyone's post in Wendy's R is for Rustic Rye Sourdough Loaf

That's a wrap for my offering for the letter 's'. We will be back in two weeks with the letter 't'. Stay tuned!