Walnut Praline Semifreddo with Warm Honey 
(adapted from Russell Norman’s POLPO Cookbook)

1 1/4 cups of extra fine sugar
1 1/2 cups of chopped walnuts
4 free-range eggs, separated
2 fl. oz of a good port (or Marsala)
2 1/2 cups of whipping cream
the best honey you can find
a glass of grappa

To make the walnut praline, melt 1 cup of the sugar in a heavy pan with 2 tablespoons of water until it is a rich golden brown color. Quickly pour it over the walnuts in a tray. Leave it to cool. Then crush the walnut praline into smaller pieces. Before making the semifreddo, place three bowls and a metal container (such as a loaf pan) in the freezer. Take the first bowl and use an electric whisk to whip the egg whites into stiff peaks. In the second bowl, whisk the egg yolks with 1/4 cup of sugar and the port until it is pale and fluffy. In the third bowl whisk the whipping cream to soft peaks. Fold the egg whites one spoonful at a time into the egg yolk mixture. Then fold that into the cream. Lastly, fold in the walnut praline, reserving a little for sprinkling later. Pour the mixture into the metal container. Cover it with plastic wrap and freeze overnight. To serve, you can either slice the semifreddo onto a plate or scoop it into a small bowl or ice cream cone. Drizzle it with warmed honey and serve immediately, ideally with a glass of grappa.


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