Orange blossom water semifreddo with almonds, honey and strawberries

I was a tad emotional this weekend. I cried when I heard that Paul Newman had passed away, then I cried again watching “Juno”. I did laugh out loud in some parts, too, that’s true. Isn’t Michael Cera just the most adorable thing ever?

Cooking and baking made me feel so much better. And so did this semifreddo. Especially because I kept thinking of Joao mimicking Bill while we were watching his show the other day. :)

Orange blossom water semifreddo with almonds, honey and strawberries
adapted from here

6 egg yolks
3 tablespoons honey
250ml cream, whipped
2 teaspoons orange blossom water
about 150g strawberries, hulled and cut in half
extra honey, to serve
flaked almonds, to serve (to taste) – you might want to toast them before using

Beat the egg yolks and 3 tablespoons honey together with electric beaters for 10 minutes, or until thick, pale, creamy and doubled in volume. Fold in the whipped cream and orange blossom water until just combined.
Line the base and the sides of a 1 liter (35 fl oz/4 cup) loaf pan with a piece of plastic wrap, leaving the wrap hanging over the sides of the pan. Spoon the mixture into the pan, fold the plastic over the top to cover the semifreddo and freeze for 3-4 hours, or until completely frozen.
Before serving, leave to soften in the fridge for 20 minutes – I did not have any trouble slicing my semifreddo right out of the freezer.
Turn out of the pan, remove the plastic wrap, cut into slices and place onto serving plates. Place the strawberries on the side, sprinkle wit the almonds and drizzle with the extra honey. Serve immediately.

Serves 6-8