Tahini Semifreddo and Dates with Cinnamon Bun Butter

600ml double cream

4 egg yolks and 1 whole egg

140g runny honey

½ teaspoon salt (plus flakey sea salt to finish)

100g tahini

40g sesame seeds 

2 tbsp Extra Virgin Olive Oil

450g Medjool dates (2-3 dates per person), de-stoned and cut in half

200g All Things Bitter Cinnamon Bun Butter (All Things Butter Chocolate Butter will also go well with this though!)

Step 1

Line a loaf tin (mine is 22cm x 12cm) with cling film and let it hangover the edges.

Step 2

Mix together 20g of the honey, the sesame seeds, and the tahini and set aside.

Step 3

Separate the egg yolks from the whites, into a large mixing bowl, along with the 1 whole egg (don’t throw the egg whites away - they’ll make a great omelette!). Whisk the eggs using an electric whisk on the highest setting, for at least 7 mins until the eggs have quadrupled in volume and are pale, foamy and thick.

Step 4

Add the remaining 120g honey and the salt to a saucepan over a medium heat for about 1 minute. Once boiling, remove from the heat. Pour the honey slowly into the egg mixture, while whisking on a medium speed. Whisk for 4-5 minutes until thick.

Step 5

In a separate large bowl, whip the cream on a medium-high speed for 6 minutes until it forms soft peaks. 

Step 6

Pour the honey and egg mixture into the cream mixture, gently folding it in with a spatula.

Step 7

Pour a third of the tahini mixture into the egg and cream mixture. Fold gently a few times, then repeat with the second third of the tahini. For the final third, pour in and just barely fold it in. This will allow some of the mixture to be fully incorporated, but leave some swirls of tahini throughout.

Step 8

Pour the semifreddo mixture into the lined loaf tin and wrap the excess cling film over it so it is covered. Don’t worry if you haven’t left enough to cover completely, just add another piece to cover the top. Put it in the freezer to set for at least 10 hours, longer if possible.

Step 9

Once set and when ready to serve, remove the semifreddo from the tin and unwrap. It may not come out straight away - hold it upside down and give it a bash and it will come out eventually! Set aside.

Step 10

Add the extra virgin olive oil to a large frying pan on a medium heat. Once hot, add the dates to the pan and fry for about 5 minutes, flipping halfway through. When the edges of the dates look crispy and caramelised, but not burnt, reduce the heat to low and add the cinnamon butter. Cook for 1 more minute, swirling the pan continuously so as to baste the dates in the butter as it melts. Remove from heat.

Step 11

Cut the semifreddo into equal slices and serve with the dates on top, a generous drizzle of the butter, and a sprinkle of flakey sea salt to finish.