Frozen desserts
Honey Fig Kefir Semifreddo
Roasted figs and honey ripple through a frozen kefir semifreddo that slices softly instead of freezing into a hard block.
Time25 minutes, plus 15 minutes roasting, then at least 6 hours freezing
MakesOne loaf, 8 slices
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.
Why these flavors work
Whipped cream traps air for a softer freeze, honey limits iciness, and strained kefir keeps the rich dessert bright.
Store it
Keep covered in the freezer and use within 7 days for best texture. Do not refreeze melted portions.
A substitution that works
Roasted pear can replace fig by cooked weight. Maple syrup changes the freezing point and needs a separate test.
If the texture is wrong
An icy texture means the kefir was too thin or the cream was underwhipped. Drain the kefir longer and stop whipping at medium-soft peaks.