Gaggenau Recipe: Earl Grey Semifreddo with Flaming Honey and Rum by Chef Tim Read
3 Egg Yolks
4 Earl Grey Tea Bags
For the semifreddo, heat half of the cream till just before boiling. Remove from the heat and place the teabags in and leave to soak for 1 hour to infuse. Place the egg yolks and sugar in a glass or metallic bowl over a saucepan of simmering water. Whisk until tripled in volume and pale in colour (about 3 minutes). Sit the bowl in another bowl of iced water and continue to whisk until the mixture is cool (about another 3 minutes).
Beat the cream and vanilla until soft peaks form. Whisk a third of the cream mixture into the egg mixture until smooth then fold in the remaining cream mixture. Into a large dish, gently pour the mixture in and tap the bottom to allow the mixture to go into the edges and place in the freezer until frozen (at least 8 hours)
For the shortbread, heat the oven to 190 degrees fan bake. In a mixing bowl, combine the butter and sugar until soft and cohesive. Add the flour and mix as gently as possible. Flatten on a large tray and bake in the oven until cooked and lightly golden, about 30 minutes. Remove and allow to cool and crisp before blending to a crumb.
To serve, place two large tablespoons of crumb in a bowl. Take a single large spoon of the semifreddo and place on the crumb. Do the same with some honey comb and cover the semifreddo with corn flowers. Heat a small pot of whisky until beginning to simmer and remove from the heat. Carefully light the whisky on fire with a lighter and pour the flaming rum over the honey and semifreddo. Allow to burn out before tucking in.