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Chestnut honey semifreddo with amaro figs

Try Jane's dessert from week 2 of COME DINE WITH ME AUSTRALIA series 2.


  • Chestnut Honey Semifreddo

  • 180g chestnut honey

  • 600ml whipping cream chilled

  • 2 small pinches lavender blossom

  • Amaro Figs

  • 1 cup sugar

  • 1/12 cups of verjuice

  • 1 vanilla bean split

  • 10 large figs peeled

  • 50ml amaro di vincenzi

  • lavender blossom


  • Chestnut Honey Semifreddo:

  • 1.

    Line 6 pudding moulds with baking paper.

  • 2.

    Gently warm the chestnut honey with 1/4 cup of chilled cream and lavender blossom.

  • 3.

    Whip remaining cream very firmly and gently fold the melted honey mixture into it.

  • 4.

    Divide between the prepared moulds and freeze until firm.

  • 5.

    Turn semifreddo out of mould, remove baking paper.

  • 6.

    Semifreddo should not be too hard when it is served, so remove it from freezer and allow to rest well before serving.

  • 7.

    Serve with figs stewed in Amaro Syrup.

  • Amaro Figs:

  • 1.

    Put sugar, verjuice and vanilla bean into saucepan and heat gently until sugar has dissolved.

  • 2.

    Add peeled figs and simmer gently for 5 minutes covered until tender, then let figs cool in syrup.

  • 3.

    Add the Amaro and leave for 30 minutes.

  • 4.

    Serve figs and juice on semifreddo and place 1 whole Lavender Blossom on top and sprinkle all over with crushed Lavender Blossom.

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