Mint Cream Topped Chocolate and Honey Semifreddo
ready in 4 h. 25 min.
- For the chocolate cream
- ¼ cup cream (48% fat)
- 1 cup powdered sugar
- 3 ounces Dark chocolate (70% cocoa solids)
- 8 Ladyfinger
- 1 tablespoon Orange blossom honey (warmed)
- For the mint cream
- 1 cup cream (48% fat)
- 2 tablespoons powdered sugar
- 1 teaspoon Mint liqueur
- 1 teaspoon green Food coloring
line a 450g|1lb loaf tin with a double layer of cling film.
For the chocolate cream: whisk together the cream and icing sugar until thick.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Cool, then stir into the cream.
Spread a thin layer of the chocolate cream in the tin and arrange the sponge fingers lengthwise on top.
Spoon the honey evenly over the sponge fingers.
Spread the remaining chocolate cream on top. Cover and freeze for at least 4 hours until firm.
For the mint cream: whisk the cream and sugar until thick. Stir in the liqueur and colouring. Spoon into a piping bag.
Just before serving, cut into 4-6 slices. Pipe the mint cream on top and sprinkle with grated chocolate. Decorate with mint leaves.