Mascarpone Semi-Freddo with Ginger, Dates and Honey

Ingredients

• 1.4 eggs, separated
• 2.0.5 cup castor sugar, divided; half for yolks, half for whites
• 3.1 teaspoon vanilla essence
• 4.1 cup cream
• 5.250 gram mascarpone
• 6.2 tablespoon honey, plus extra to taste
• 7.100 gram glacé ginger, chopped roughly
• 8.100 gram fresh dates, pitted and chopped roughly

Method

1. 1.Beat egg yolks with half the castor sugar until pale and thick.
2. 2.Add cream and vanilla.
3. 3.Place mixture in a double boiler and cook, stirring all the time, until the mixture thickens and coats the back of a spoon.
4. 4.Allow to cool completely.
5. 5.Add mascarpone and mix well, working carefully to keep mixture smooth.
6. 6.Add honey, glacé ginger and dates. Set aside.
7. 7.Beat egg whites until they hold stiff peaks. Gradually add the remaining castor sugar.
8. 8.Fold egg whites into the ice-cream mixture and freeze overnight.
9. 9.Let the ice cream soften slightly and fold gently to evenly distribute the ginger and dates (optional).
10. 10.Re-freeze overnight.

Notes

• Adapted from 'Vogue Entertaining'.
• Handwritten note: 'Set out 15 mins before serving.'
• Handwritten variation: 'Mascarpone with toasted Almond and a little honey' — substitute toasted almonds for ginger and dates.

Margin notes

• Set out 15 mins before serving (handwritten)
• Mascarpone with toasted Almond and a little honey (handwritten variation)