RECIPES
BURNT HONEY SEMIFREDDO INGREDIENTS ¾ cup (185ml) local honey 600ml organic thin (pouring) cream or coconut cream 8 organic pasture-raised egg yolks 2 organic pasture-raised eggs ½ tsp vanilla bean powder ¼ tsp grated or ground nutmeg Topping 2 cups (300g) pitted cherries or your favourite seasonal fruits, chopped* fresh berries and local edible flowers in season,* to serve grated or ground nutmeg, to serve
With seasonal fruits Line a 24 cm cake tin or 11 x 27 x 9 cm loaf (bar) tin with baking paper (it will mould to the tin better if you scrunch it up well first, then spread it out to line the tin. Use two strips of paper at right angles, to get good coverage and to have plenty to fold over the top). Combine half of the honey and 2½ tbsp of the cream in a small saucepan and cook on high until the mixture smells super caramelly (almost burnt) for about 4 minutes. Pour immediately into a roomtemperature bowl to cool. Half-fill a medium saucepan with water and bring to a gentle simmer over low heat. Place the egg yolks and remaining honey in a medium metal bowl that will sit securely on top of the saucepan without touching the water. Place the bowl over the simmering water and beat with hand-held electric beaters until the mixture is pale, creamy and frothy (taking care not to burn the electrical cord). Remove the bowl from the saucepan and set aside. Pour the remaining cream into a deep medium bowl and beat until thickened but not too stiff. Gently fold the cream and the cooled burnt honey mixture into the beaten egg mixture. Everything should now be in one bowl. Pour into the prepared tin, then cover and freeze for 3 hours or overnight. When ready to serve, remove the Semifreddo from the freezer,* take out of the tin by pulling on the paper, then remove the paper and place the Semifreddo on a plate or cake stand. DO NOT PANIC if the paper sticks. Just wait a couple of minutes for the Semifreddo to soften, and it will peel off super easily. Scatter the seasonal fruit and edible flowers over the top and sprinkle with nutmeg. You can keep the Semifreddo in the Low Tox Life Food Packed with inspiration and stories from regenerative farmers and what to ask about the produce you buy. There are ways to afford better choices as well as 80 of Alexx's most requested recipes for budget-friendly easily adaptable meals without waste. Images and text from Low Tox Life Food by Alexx Stuart, photography by Cath Muscat. Murdoch Books RRP $36.99.
68 GOLD COAST • PANACHE Magazine
FROM LOW TOX LIFE FOOD BY ALEXX STUART
