I tend toward food obsessions. I’ll go through a stage where I eat persimmons and nothing but. Or chiles. Or I go mad-scientist making shrubs.
Since we are officially into fall, this will likely be my last semifreddo recipe for the year. I wanted to make it something special and also something richer and darker than my Lime Curd Semifreddo or my Vegan Coconut Raspberry Semifreddo.
I have been playing around with Biscoff Butter recently. I had to make a fast dessert for a dinner party at a friend’s cabin and I had half a jar of Biscoff Butter in the fridge and some whipped cream. With no time to run to the store, I had to make due with pure pantry items and this dessert was born.
I basically threw it together while I ran around getting ready. It was easy enough to multi-task through.
The flavor is rich and buttery with a bite of chocolate and a sweet honey surprise layer in the middle. I used my favorite Aseda Raw African Honey from Ghana. I’m friends with the owner and I am addicted to this almost black wild honey. It tastes like an old bookshop with some spicy tossed in for good measure.
And now a question: What is your favorite quickie dessert? I’d love to hear about it in the comments below.
Ingredients
- 4 cups Heavy Whipping Cream, divided
- 1/2 cup Biscoff Cookie Butter
- 2 tablespoons Dutch Cocoa Powder
- 2 tablespoons Powdered Sugar
- 3 tablespoons Honey
Method
- In a chilled glass bowl, mix together 2 cups of heavy whipping cream and Biscoff Cookie Butter, Whip at high speed with a hand mixer until stiff peaks form. It will take a little longer than regular whipping cream.
- Pour the mixture in a bread pan and pop it in the freezer. Wait around 20-30 minutes before you add the additional layers.
- In the meantime, mix the final 2 cups of whipping cream, the cocoa powder and powdered sugar together with a hand mixer. Beat until stiff peak form. Set aside in the refrigerator until the Biscoff layer has firmed up.
- After 20-30 minutes, the Biscoff layer should be firm, but not frozen. Drizzle a layer of honey in the pan. I used a dark honey that was AMAZING. Freeze for an additional 2-3 minutes, just until the honey becomes tacky.
- Add the chocolate whipped cream on top of the Biscoff / honey layers. Stick back in the freezer for 30-45 minutes. It should not be frozen through.
- To serve, tilt the bread pan upside down over a serving platter and unmold the semifreddo. If it sticks, dip the bottom of the pan in some hot water in your sink for 15 seconds to help loosen up the top.
- Since it is firm but not frozen through, it will slice really well. Serve it in slices dusted with cocoa powder and a drizzle of honey.
Lydia, honey bee
