Semifrio de Mel com Crumble de Limão / Honey Semifreddo with Lemon Crumb

Hoje proponho-vos uma versão da sobremesa que o chef mundialmente famoso Marco Pierre White declarou como a melhor que havia provado no Masterchef Austrália. ------------------------------------------------------------------ Inscreve-te no Filus Gastronomia aqui:    / @filusgastronomia   ------------------------------------------------------------------ FACEBOOK:   / filus-gastronomia-101572345086907   ------------------------------------------------------------------ ● Ingredientes (para 6 unidades) ● Para o semifrio de mel: 1 Ovo + 1 gema 100 g de açúcar granulado 85 g de mel 230 g de natas ● Para o crumble de limão: 60 g de manteiga 80 g farinha de trigo 50 g açúcar granulado Raspa de 1 limão Sumo de 1 limão ● Para o caramelo de limão salgado: 100 g de açúcar granulado 60 g de natas Sumo de 1/2 limão 1 Pitada de sal ● BOM APETITE! ----------------------------------------------------------------------------------------------------------- Today I propose you a version of the dessert that world-famous chef Marco Pierre White declared the best he had tasted at Masterchef Australia. ------------------------------------------------------------------ Subscribe to Filus Gastronomia here:    / @filusgastronomia   ------------------------------------------------------------------ FACEBOOK:   / filus-gastronomia-101572345086907   ------------------------------------------------------------------ ● Ingredients (for 6 units) ● Honey Semifreddo: 1 Egg, plus 1 egg yolk 100 g caster sugar 85 g honey 230 g heavy cream ● Lemon Crumb: 60 g butter 80 g all-purpose flour 50 g caster sugar Zest of 1 lemon Juice of 1 lemon ●Salted Lemon Caramel: 100 g caster sugar 60 g heavy cream Juice of 1/2 a lemon Salt, to taste Instructions: For the Honey Semifreddo, place egg, yolk and caster sugar into a bowl over a saucepan simmering water and whisk until pale and thickened, about 6 minutes. Remove from heat and gently fold in honey until fully incorporated. Meanwhile, whip cream to stiff peaks. Fold the honey egg mixture into the whipped cream and transfer into serving bowls. Set aside in freezer until set. For the Lemon Crumb, line a baking tray with baking paper. Place all ingredients into a food processor and blitz until mixture has just come together. Spread mixture thinly onto tray and bake until golden, about 10-12 minutes at 180ºC. Remove from oven and set aside to cool completely. Once cooled, break up biscuit and blitz in a food processor to a coarse crumb. Transfer to baking tray and bake until lightly golden, about 8 minutes. Set aside. For the Salted Lemon Caramel, combine all ingredients in a small saucepan over medium heat and stir until dark brown and thick in consistency. ● BON APPÉTIT!