Desserts
A silky Italian walnut semifreddo with a soft, mousse-like texture, deep toasted nut flavor, and an elegant finish that feels restaurant-worthy but is simple to prepare at home. Serves: 8
Line a loaf tin or small freezer-safe mold with parchment, leaving some overhang for easy lifting later.
Toast the walnuts at 170°C / 340°F for 8 minutes until fragrant. Let them cool completely.
Set aside a few pretty walnut halves for garnish, then finely chop the rest.
Whip the cold cream to soft peaks. It should hold its shape but still look smooth, not grainy. Refrigerate.
In a heatproof bowl, whisk the egg yolks with 80 g / 2.8 oz of the sugar, vanilla, and salt over barely simmering water for 4 to 5 minutes, until pale, thick, and hot to the touch.
Remove from the heat and beat for 2 to 3 minutes more until the mixture cools slightly and falls in thick ribbons.
In another clean bowl, whisk the egg whites with the remaining 40 g / 1.4 oz sugar over barely simmering water until warm and glossy, then beat until medium-stiff peaks form.
Fold the whipped cream into the yolk mixture in two additions. Gently fold in the whipped whites, then add the chopped walnuts and the rum or Marsala if using.
Pour into the lined tin, smooth the top, cover, and freeze for 6 to 8 hours, or until firm but not rock hard.
Before serving, let the semifreddo stand at room temperature for 5 to 8 minutes. Unmold, slice with a warm knife, and finish with the reserved walnuts, a thin drizzle of honey, and a light cocoa dusting if desired.