Frozen desserts
Honey Fig Kefir Semifreddo
Roasted figs and honey sit in a whipped-cream kefir loaf that you freeze ahead. Let it soften briefly before slicing; the whipped cream adds air, but the freezer can still make it firm.
Make it
Method
- Heat the oven to 200°C. Toss the figs with 20 g honey and roast for 12 to 15 minutes. Cool completely.
- Line a 22 x 11 cm loaf tin with reusable wrap, leaving enough overhang to cover the top.
- Whisk the strained kefir, remaining 60 g honey, and salt until smooth.
- Whip the cream to medium-soft peaks. Fold it into the kefir in three portions, then fold in two-thirds of the cool figs.
- Fill the tin, add the remaining figs, cover, and freeze for at least 6 hours.
- Let the loaf stand for 8 to 10 minutes before slicing with a warm dry knife.
Fold without losing the air
Whipped cream holds the air that lightens the loaf. Fold gently with a spatula, turning the bowl, and stop once the mixture is even. Hot figs would melt that structure, so cool them first.
Store it
Keep covered in the freezer and use within 7 days for best texture. Do not refreeze melted portions.
Keep the cream and honey
Whipping cream provides the air and fat for this method. Replacing it with milk changes the dessert completely. Use the stated honey amount for this batch; a different syrup needs its own freezing check. Do not serve honey to a child under 12 months.
If the loaf feels icy
Wet curd, fruit juice, lost air during folding or long freezing can all affect the texture. Let the portion soften briefly before serving. For the next batch, drain the kefir to a spoonable consistency, cool the figs and fold gently into cream that holds soft peaks.