Salted caramel semifreddo

Serves 10 Desserts and puddings

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Method

Start the recipe at least 7 hours before serving to allow time for chilling and freezing.

For the salted caramel, combine the sugar and 100ml water in a heavy-based pan set over a medium heat and cook, without stirring, but brushing down the sides with a little water from time to time, until you have a very dark caramel.

Carefully add the butter and stir until melted and combined, then add the cream. Bring to a simmer for a minute to make sure all the sugar has dissolved, then add a pinch of sea salt flakes. It needs to be quite salty to balance the sweetness in other parts of the dish. Transfer to the fridge to cool completely. For the sabayon, whisk the egg yolks and sugar together energetically in a metal bowl set over a pan of simmering water, without letting the bowl touch the hot water, until the mixture doubles in size, is billowy and pale – it should reach 89C on a cook’s thermometer. Transfer to the fridge to cool completely.

Whip the whipping cream to soft peaks in a bowl by hand, with a handheld electric whisk or in a stand mixer, then transfer to the fridge.

Line a terrine mould with clingfilm. When all three elements – caramel, sabayon and whipped cream – are at a similarly fridge-cold temperature, add the sabayon to the salted caramel and mix thoroughly, then gently fold in the whipped cream with a silicone spatula until well combined. Transfer the mixture to the prepared mould and freeze for at least 6 hours to set.

To serve, drizzle honey and/or tahini, if using, over the top in a pattern of your choice, and scoop or slice the semifreddo into shallow bowls.