Fynbos honey, rosehip and hibiscus semifreddo
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- Abigail Donnelly
- 8 - 10
- Easy
- 25 minutes
- Woolworths Spumanté
Ingredients
- 1/2 cup water
- 5 teaspoons flour
- 1 cup fynbos honey
- 2 tablespoons liquid glucose
- Pinch of salt
- 2 teaspoons gelatine
- 8 egg whites
- 1 cup whipped cream
Cooking Instructions
Make a strong tea with the teabags and water and set aside. Combine the flour, fynbos honey, glucose, salt and heat. Add the tea and bring to the boil and reduce, stirring continuously, to a thick syrup.
Sponge the gelatine in tablespoons cold water and add to the syrup. Whisk the egg whites to form soft peaks and add the boiling syrup in a thin stream while whisking vigorously.
Allow to cool slightly and fold in the whipped cream. Pour into a container and place in the freezer overnight.
To serve: Spoon into a bowl with an icecream scoop. Alternatively, cut off part of a protea cone and rinse well.
Form a ball of semifreddo with the scoop, and place inside the cavity of the protea. You can also frost the proteas by placing them in the freezer overnight.
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