Ingredients
- 5 egg yolks at room temperature
- 1/4 cup + 2 tablespoons honey divided
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest about 1 large lemon
- 1 tablespoon fresh lemon juice about 1/2 a large lemon
- Pinch of salt
- 2 egg whites at room temperature
- 1 can (13 ounces) full-fat coconut milk chilled overnight
- 1/2 cup strawberries very thinly sliced, plus extra as garnish
- 1/2 cup blueberries halved, plus extra as garnish
Instructions
- Line a 9x5-inch loaf pan with plastic wrap, leaving a generous overhang around the edges.
- Fill a large pan with a few inches of water and bring to a simmer over medium-high heat.
- In a large metal or glass bowl (that can fit on top of your pan), use an electric hand mixer to beat the egg yolks, 1/4 cup and 1 tablespoon of the honey, vanilla extract, lemon zest, lemon juice, and a pinch of salt.
- Turn the heat down so that the water maintains a steady simmer, and place the bowl on top of the saucepan, making sure the bottom of the bowl does not touch the water. Beat the egg yolk mixture constantly on medium speed until it thickens and turns pale yellow, about 12 minutes. Cover the bowl with plastic wrap and immediately refrigerate for 1 hour.
- Take the chilled egg yolk mixture out of the fridge and beat it on high speed until it doubles in size, about 5 minutes. Set aside. Place a large, metal bowl in the freezer, so that it's nice and cold once you need to whip the coconut cream.
- Place the egg whites and the remaining 1 tablespoon of honey into a separate large bowl and beat on high speed until stiff peaks form, about 5 minutes. Set aside.
- Turn the can of coconut milk upside down and open it. Drain out the liquid on top and scoop out the chilled cream at the bottom of the can. Take the metal bowl out of the freezer and add the cream to it. Beat until light and fluffy. Set aside.
- Gently fold in half of the whipped egg whites into the egg yolk mixture. Once well combined, gently fold in the remaining egg whites, being careful not to lose any airiness.
- Gently fold in half of the whipped coconut cream. Once incorporated, fold in the remaining cream until no white streaks are left.
- Gently fold in the berries until evenly distributed.
- Carefully pour the mixture into the prepared loaf pan and spread it out evenly. Fold the plastic wrap over the mixture and place the loaf pan in the freezer overnight.
- Once frozen, run a thin knife along the edges of the pan and lift the semifreddo out using the plastic wrap. Transfer to a serving platter and garnish with extra fruit. Slice and serve.