Zehrs

Ingredients

Instructions

1. Line six 1/2-cup (125 mL) ramekins with plastic wrap. Set aside.
2. Place loose chai in small heat-proof bowl. Add 1/3 cup (75 mL) boiling water. Let stand for 10 minutes. Strain into another bowl, pressing on tea to extract all liquid. Discard solids. Set brewed tea aside. You will have about 2 tbsp (25 mL) tea.
3. In bowl and using electric mixer, beat cream until soft peaks form. Add 1 tbsp (15 mL) of the honey; beat until stiff peaks form. Fold in Devon custard. Gently stir in reserved tea. Divide mixture among prepared ramekins, placing a scant 1/2 cup (125 mL) in each. Place on tray. Freeze until firm, at least 3 hours. (May be made one day ahead of serving.)
4. One hour ahead of serving, remove ramekins from freezer and let stand at room temperature. In small frying pan set over medium heat, toast pine nuts until golden and fragrant, stirring occasionally, about 5 minutes. Set aside.
5. In frying pan, melt butter over medium heat. Stir in remaining honey. Bring to a boil. Remove from heat. Set aside to cool slightly.
6. To serve, invert a ramekin onto each of six plates. Remove ramekin and plastic wrap. Drizzle each semifreddo with some of the warm honey-butter mixture. Sprinkle with pine nuts. Serve immediately, with sliced seasonal fruit.

Chef's Tips

Serve with berries in the summer, pears or apples in the fall.

Garnish with pine nut brittle, if desired: Line a baking sheet with parchment paper and set aside. Toast 1/4 cup (50 mL) pine nuts in a dry pan, set aside. To the pan, add 1/2 cup (125 mL) PC Manuka Honey. Bring to a boil, and boil hard until candy thermometer reaches 300°F (149°C) (hard crack stage). Quickly stir in pine nuts. Pour out onto parchment paper, spreading evenly. Set aside to harden. Break into shards, and use to garnish the dessert.