Farina bóna semifreddo - The recipe

Preparation:

1. Whip the cream until it forms soft peaks then place in the fridge.
2. Put the semifreddo moulds in the freezer.
3. Place the eggs, sugar and honey in a metal bowl and whip together over a hot bain-marie (max. 50 °C) as you would for zabaglione.
4. Add the farina bóna.
5. Continue to whip it cold with an electric whisk until the mixture is well-developed and cold.
6. Incorporate the whipped cream gently.
7. Pour the entire mixture into the chilled moulds that were previously placed in the freezer.
8. Allow the semifreddo to rest in the fridge for at least 4 hours.

Plating up:

Place the semifreddo on a plate and decorate as desired.