Saffron semifreddo with cherry-cardamom syrup and salted honey-hazelnuts
Sweet sauces
Ukrainian cuisine
This recipe was inspired by my final project in culinary school, placing saffron in dessert and letting it shine by sweet deliverance. We made ice cream sandwiches and put saffron in the cookie; I fell in love with the way the threads ran like ribbons through the dessert, making it a beautiful last dance. This semifreddo is the definition of decadence, made with Italian sweet vermouth and accompanied by a lush cherry-cardamom syrup and finished with a salty-sweet crunch. My favorite part about making this is you can make the semifreddo (the diligent part), and simply finish the other two components while the custard freezes. I prefer to serve mine scooped straight from the bowl for a rustic presentation. A bonus to this recipe is you can use the leftover egg whites for macaroons or for making an omelet for lunch.
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