Step 2

Preheat oven to 180C.

Step 3

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.

Step 4

Meanwhile, whip cream to stiff peaks.

Step 5

Fold the honey egg mixture into the whipped cream and transfer into 12 x 6cm hemisphere moulds. Set aside in freezer until set.

Step 6

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. Remove from oven and set aside to cool completely.

Step 7

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.

Step 8

For the Candied Lemon, combine sugar with 1 cup of water in a small saucepan and heat until sugar has dissolved. Add lemon rind and cook for 20 minutes. Remove lemon strips and set aside on a tray lined with baking paper.

Step 9

For the Honey Lemon Caramel, combine all ingredients in a small saucepan over medium heat and stir until dark brown, about 12 minutes.

Step 10

To serve, spoon some Lemon Crumb on the plate, place a dome of Honey Semifreddo on one end of crumb and top with a piece of Candied Lemon. Finish with Honey Lemon Caramel.