Honey Semifreddo with Honey Lemon Caramel and Hazelnut Crumb

Soak the gelatine leaves in a bowl of cold water until soft and dissolved. For the Honey Semifreddo, add the egg, egg yolk and sugar to a heat-proof bowl. Place the bowl over a pan of simmering water and whisk for about 5 minutes until the mixture is pale and foamy. Stir in the soaked gelatine leaves; remove pan from heat and fold in the honey.

In a separate bowl, whip the cream with electric beaters until stiff peaks form. Gently fold the whipped cream into the honey/egg mixture then transfer the mixture to 12 x 6 hemisphere ‘dome’ molds. Set in freezer until set.

For the Hazelnut Crumb: pre-heat oven to 180 C (350 F). Place hazelnuts on a lined baking sheet and roast for 10-15 minutes until golden. Remove from oven, place in a clean tea towel and rub to remove the skins. Place in a food processor and pulse until the nuts are finely ground.

Combine the ground hazelnuts, flour, sugar and butter in a bowl; rub the mixture together with finger tips until consistency of crumbs. Bake on a lined baking tray until golden (about 15 minutes)- stirring half-way through to ensure even baking.

For the Candied Lemon, peel the rind off of ½ lemon, avoiding the white pith. Slice rind into thin pieces. Bring 1 cup water and 1 cup sugar to boil in small saucepan. Add lemon rind slices, reduce heat and let simmer for 20 minutes. Remove lemon strips and set aside on tray lined with parchment paper.

For the Honey Lemon Caramel, cook the honey and cream together over medium heat until mixture starts to thicken and turn dark brown. Add the lemon juice and pinch of salt and continue to cook, for a total of about 12 minutes.

To serve, place the dome on top of some Hazelnut Crumb, top with a piece of candied lemon and some Honey Lemon Caramel.