Tuesday, June 30, 2015

#FoodieExtravaganza: The Bees' Knees Semifreddo

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month - I am hosting - I invited bloggers to come up with creative ice cream creations.

So during this first full month of summer, it's all about ice cream. But I think that can include gelato, semifreddo, and even popsicles. Go wild!

We hope you all enjoy our delicious frozen creations this month and come back to see what we bring for you next month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.  We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Here's the Scoop!

The Bees' Knees Semifreddo

I decided to attempt my first semifreddo. It literally means half-cold...and because I procrastinated till the last possible day to make and post this, my time was short and it was a little less than half-cold. But, according to my taste-testers, it was delicious nonetheless! I love the combination of sage and honey, so I had the Enthusiastic Kitchen Elf pluck a few different sages from his garden for me.

  • 3/4 t unflavored gelatin
  • 6 T warm water
  • 1-1/2 C organic heavy whipping cream
  • 3 to 4 fresh sage leaves, thinly sliced
  • 5 T sage honey
  • 3 T organic granulated sugar
  • 1/4 t salt (I used fleur de sel)
  • 6 large egg yolks
  • honeycomb for serving
Sprinkle gelatin over 2 T 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°F 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 4 hours before serving. Six would have been better. Maybe next time my batch will be fully frozen.


  1. Half frozen or not, it looks delicious! I love things sweetened with honey. I have never made a semifreddo, but now I really want to!

  2. I have never even heard of semifreddo but I am very intrigued by this recipe especially the addition of sage.

  3. So interesting and yummy, Camilla. Now I know the meaning of semifreddo! Thank yo! Thank you, too, for the recipe to a delectable dessert AND hosting!

  4. Still looks delicious! I haven't made semifreddo before, but it has been on my list. I have a ton of sage in the garden. May have to start with this.

  5. I heard of semifreddo but never read up on it. Something new to try, thanks for the inspiration!

  6. Your ice cream still looks delicious! I've heard of semifreddo, but have never made one! Looking forward to trying something new! Thank you for sharing! Have a fun holiday weekend!

  7. Wow ... this sounds so interesting! I love honey ... will definitely have to look for a version with sage!

    And thanks for hosting this month, Cam ... great job!

  8. But where's the gin? *smile* Semi freddo looks great!

  9. Honey is so yummy. I bet this is great. We actually have a restaurant here called The Bee's Knees. Such a cute name.

  10. It's taken me a while to get around to all the ice creams but I savoring the wait for yours, Camilla! The sage is an inspired addition. Thanks so much for hosting this month!

  11. Thanks for hosting - sorry it's taken me so long to stop on by. What a great frozen (or semi-frozen) treat. I like the addition of sage - never would have thought to pair it with honey, but I'll need to give it a try!

  12. Honey in my semifreddo?! Yes, please!