Rosemary-Honey Semifreddo with Balsamic...Rosemary-Honey Semifreddo with Balsamic Roasted Figs and Pine Nut Sablé

An elegant, multi-textured dessert featuring a velvety, herb-infused frozen mousse paired with warm, caramelized balsamic figs and a buttery, nutty pine nut shortbread.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the wildflower honey and bruised rosemary sprigs. Heat over low heat until warm, then remove from heat and let infuse for 30 minutes. Strain the honey through a fine-mesh sieve, discarding the rosemary, and let cool completely.

2. 02

   To make the Sablé, cream 75g of softened butter and the powdered sugar together until pale and fluffy. Stir in the ground pine nuts, flour, and fleur de sel until a crumbly dough forms. Press the dough into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.

3. 03

   Preheat your oven to 170°C (340°F). Roll out the chilled Sablé dough between two sheets of parchment paper to a 5mm thickness. Cut into four 8cm rounds (or leave rustic to crumble later) and bake on a parchment-lined tray for 12-15 minutes until lightly golden. Let cool completely on a wire rack.

4. 04

   Prepare the semifreddo: In a heatproof bowl set over a pot of gently simmering water (bain-marie), combine the egg yolks and granulated sugar. Whisk constantly for 5-6 minutes until the mixture is thick, pale, and reaches ribbon stage. Remove from heat and gradually whisk in the cooled rosemary-infused honey. Let cool to room temperature.

5. 05

   In a separate chilled bowl, whip the heavy cream to medium-stiff peaks. Gently fold the whipped cream into the egg yolk and honey mixture in three batches, being careful not to deflate the aeration. Pour the mixture into four individual silicone molds and freeze for at least 4 hours, or overnight, until firm.

6. 06

   Just before serving, preheat the oven to 200°C (400°F). Arrange the halved figs cut-side up in a baking dish. Dot with the remaining 15g of butter, drizzle with the aged balsamic vinegar, and sprinkle with the demerara sugar. Roast for 10-12 minutes until the figs are tender and caramelized with a syrupy glaze.

7. 07

   To plate, place one pine nut sablé disc in the center of each serving plate. Carefully unmold the rosemary-honey semifreddo and place it directly on top of the sablé. Arrange four warm caramelized fig halves around the semifreddo, drizzle with the warm balsamic pan juices, and garnish with a tiny sprig of fresh rosemary or edible flowers if desired.