Blackcurrant Ripple Honey Semifreddo

Not an ice cream as such, more a frozen dessert. Many recipes include whipped egg whites, but we’ve added air by beating the cream. Don’t forget to factor in softening time as it’s solid straight from the freezer.

Hands-on time 20min, plus cooling, (overnight) freezing and softening. Cooking time about 5min. Serves 8 FOR THE RIPPLE

½tbsp cornflour

40g caster sugar

150g blackcurrants, fresh or frozen FOR THE SEMIFREDDO 500g mascarpone

300ml double cream

125g runny honey, plus extra to drizzle Finely grated zest and juice 1 lemon

1 Line a 900g loaf tin with baking parchment or clingfilm, making sure there is excess hanging over the sides. For the ripple, in a small pan, mix the cornflour, sugar and 25ml water. Add the blackcurrants and cook over low-medium heat until the blackcurrants have softened and the sauce around them has thickened, about 5min. Set aside to cool.

2 For the semifreddo, using a handheld electric whisk, beat all ingredients until mixture is smooth and holds soft peaks.

3 Dollop alternate spoonfuls of the blackcurrant ripple and semifreddo mixture into the lined tin, then marble lightly with a knife or skewer. Wrap in foil and freeze until solid, about 5hr, or ideally overnight.

4 To serve, allow to soften at room temperature for 30-40min. Transfer to a serving plate or board and drizzle with extra honey. Serve in slices. PER SERVING 530cals, 4g protein, 48g fat (32g saturates), 21g carbs (20g total sugars), 1g fibre TO STORE Freeze for up to 1 month. Complete recipe to serve.