Helen Goh’s recipe for honey and almond semifreddo with nectarines / The sweet spot
This classic churn-free Italian dessert is easier to make than ice-cream, and can be customised by the season Softer and lighter than ice-cream, semifreddo, which is Italian for “half-cold” or “half-frozen”, is also easier to make because it doesn’t need churning. Customise this one by swapping (…)
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The Guardian (South&CentralAsia)
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