Here's a good summery pudding that I served at last night's dinner party. Yes, I know it isn't summer yet, but one can't always be patient.

Sadly, my freezer wasn't cold enough to do a good job, so this semifreddo really was just semi-cold. Plus, it melts quickly on the plate, so you have to serve it promptly. However, its velvety texture and gorgeous yellow seemed to win people over.

I got the recipe from Nigella Lawson and have only introduced a pinch of salt to hike up the flavour. You really don't have to mess with such a good thing! It's ridiculously fast and simple to make and lets you enjoy homemade ice cream without any of the churning.

Honey semifreddo
Originally uploaded by fanny_the_fairy.

Honey semifreddo

Ingredients

• 1 large egg
• 4 egg yolks
• 125 mL honey
• 300 mL whipping cream
• 1 mL salt
• 25 g pine nuts, toasted

Directions

1. Get yourself a 900g loaf tin. You know, one of those big rectangular ones? Line it with clingfilm and leave plenty of extra on the side, so that you can drape it over top.
2. Crack and separate your egg yolks. I find it easiest to do this with two bowls. Crack four eggs into the first bowl and using your hand, carefully scoop out the yolks. Let the egg whites drain through your fingers and deposit the yolk in the second bowl. When you've got four yolks in the second bowl, add the last large egg.
3. Do yourself a favour and get the best honey that you can. You want something that smells of wildflowers and tastes of clover. It's really the only flavouring in this pudding. Measure it out and make sure it's liquid. If it's not, you can heat it gently in the microwave.
4. Put a metal bowl over a saucepan of simmering water. Pour your eggs and honey in to the bowl and whisk constantly. It should foam up before turning into a thick, pale-yellow foam.
5. Whisk in a pinch of salt to the mixture and then take it off the heat.
6. In a large bowl, whip your cream until it comes to stiff peaks. You want your cream to be very cold when you start, as this makes the process much easier.
7. Fold the egg mixture into the whipping cream. You don't have to make this very even, swirls in the final product are beautiful.
8. Now scrape it into your lined loaf pan. Thump it on the counter a couple of times to knock out any air bubbles. Then wrap it up with the overhanging film.
9. Stick it in the freezer for a long while. Nigella's recipe claims two to three hours, but you'd be safest to do this overnight.
10. When you're ready to serve, toast your pine nuts in a pan over low heat. Be careful, as they catch easily.
11. Take the pan out of the freezer and unmold onto a plate. Scatter the pine nuts on top of the log and drizzle the whole thing with honey.

Serves 8.