By Chef Ella Freyinger

May 2021

Serves 6

Full-fat dairy is less processed than its low-fat counterparts which mean it’s higher in nutrients, soluble fats and vitamins — a fertility powerhouse for all genders. This semifreddo’s magic lives in the heavy cream.


  • 1 egg
  • 4 egg yolks
  • ½ cup and 2 tbsp honey
  • 1 ¼ cup heavy whipping cream
  • 4 fresh apricots (or substitute 8 dried apricots), chopped
  • Honeycomb (optional)


  • Line a 8” x 4 ½” loaf pan with plastic wrap. I like to rub a little oil into the pan so that the plastic wrap easily sticks to the pan.
  • Over a double boiler, beat the egg, egg whites, and ½ cup honey using a hand mixer. Beat until the mixture is pale and very thick.
  • In a separate bowl, whisk the heavy cream until stiff peaks form. Gently fold the egg mixture into the whipped cream. Gently fold in the apricots. Place in the freezer for at least 4 hours or overnight.
  • Meanwhile, add the pine nuts to a small sauté pan over medium heat and toast until golden brown. Add the remaining 2 tablespoons honey and continue to cook, stirring constantly, until there are no more bubbles forming in the honey.
  • Transfer to a slip and allow to cool fully. Roughly chop and store in an airtight container until serving.
  • Remove the semifreddo from the loaf pan by gently pulling out the plastic wrap. Turn the semifreddo over onto a serving platter and remove the plastic. Top with chopped pine-nut brittle, honeycomb, and more fresh apricots, should you desire.
  • This easy stunner of a recipe can be made with any fruit and nuts that you desire. Have fun and go on an adventure with your food!
  • Enjoy!