Saffron Semifreddo with Cherry-Cardamom Syrup and Salted Honey-Hazelnuts

Directions

1. Saffron Semifreddo
2. Prepare a small sauce pot of boiling water or a double boiler and bring water to a gentle simmer. Also have an ice water bath big enough for the base of the double boiler or mixing bowl ready.
3. In a medium mixing bowl or pan of a double boiler, combine egg yolks, sugar, and saffron threads. Place the bowl or pan over the gently simmering water and whisk constantly until the mixture is thick and doubled, about 5 - 6 minutes.
4. Remove from heat and submerge in the ice water bath, continuing to stir to bring down the temperature. *If the mixture gets too cold and is sticking to the bottom of the pan, it will release easily if you run hot water on the outside of the bowl.
5. In the bowl of an electric mixer and using the paddle attachment, whip the egg yolk mixture with the sweet vermouth until it becomes thick and pale in color, 4 - 5 minutes.
6. As the mixer is going, beat the heavy cream until soft peaks form (this can also be done ahead of time).
7. With a spatula, add a third of the whipped cream to the egg mixture and stir together gently to lift the base. Fold the remaining whipped cream into the egg mixture. When this is done, you can spoon the mixture into 6 individual ramekins, or leave it in the mixing bowl. Cover the ramekins or bowl with plastic wrap and freeze until firm, at least 6 hours. To serve, run a butter knife under hot water and cut around the edge of the ramekin to invert the semifreddo onto individual plates. Or, if you prefer, use a hot spoon to scoop the semifreddo from the mixing bowl. Serve with cherry-cardamom syrup and salted honey-hazelnuts (recipes to follow).

1. Cherry-Cardamom Syrup and Salted Honey-Hazelnuts
2. Combine cherries, sugar, cardamom, wine, lemon juice, and water into a small sauce pot and bring to a boil. Reduce heat and simmer until the syrup has reduced by half and coats the back of a spoon. Set aside to cool.
3. For the hazelnuts: Preheat oven to 350 degrees.
4. Place hazelnuts in a small mixing bowl and toss with olive oil and sea salt. Add honey and toss once more to coat.
5. Transfer nuts to a lined baking sheet and bake, stirring at least once, until the nuts are golden, about 10 minutes. Remove from oven and let cool completely.
6. Once the hazelnuts have cooled, roughly chop the nuts and serve alongside the semifreddo.