Blackcurrant Ripple Honey Semifreddo

Name: Blackcurrant Ripple Honey Semifreddo
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 1/2 tbsp. cornflour; 40 g caster sugar; 150 g blackcurrants, fresh or frozen; 500 g mascarpone; 300 mL double cream; 125 g runny honey, plus extra to drizzle; Finely grated zest and juice 1 lemon

Not an ice cream as such, more a frozen dessert. Many recipes include whipped egg whites, but we’ve added air by beating the cream. Remember to factor in the softening time as it's solid straight from the freezer.

By The GH Kitchen TeamPublished: 04 October 2021

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Served in slices, this frozen mascarpone dessert has blackcurrants and honey running though it and is the perfect dessert for a dinner party.

Cooking notes: plus cooling, (overnight) freezing and softening

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Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

5 mins

Total Time:

25 mins

Cal/Serv:

530

Ingredients

For the ripple

1/2 Tbsp. cornflour
40 g caster sugar
150 g blackcurrants, fresh or frozen

For the semifreddo

500 g mascarpone
300 ml double cream
125 g runny honey, plus extra to drizzle
Finely grated zest and juice 1 lemon

Directions

1. Step 1Line a 900g loaf tin with baking parchment or clingfilm, making sure there is excess hanging over the sides. For the ripple, in a small pan, mix the cornflour, sugar and 25ml water. Add the blackcurrants and cook over low-medium heat, until the blackcurrants have softened and the sauce around them has thickened, about 5min. Set aside to cool.
2. Step 2For the semifreddo, using a handheld electric whisk, beat all the ingredients until the mixture is smooth and holds soft peaks.
3. Step 3Dollop alternate spoonfuls of the blackcurrant ripple and semifreddo mixture into the lined tin, then marble lightly with a knife or skewer. Wrap in foil and freeze until solid, about 5hr, or ideally overnight.
4. Step 4To serve, allow to soften at room temperature for 30-40min. Transfer to a serving plate or board and drizzle with extra honey, if you like. Serve in slices.

To store

Freeze up to a month. Complete recipe to serve.

Per serving:

Calories: 530
Protein: 4g
Total fat: 48g
Saturates: 32g
Carbs: 21g
Total sugars: 20g
Fibre: 1g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time