400 g semi-skimmed milk

4 egg yolks

50 g of Quinta dos Jugais Mountain Honey

100 g of sugar

50 g vanilla sugar

100 g chopped white chocolate

200 g of fresh cream

Strawberry Jam with Mint

1. Pour the milk into a pan and heat it, without letting it boil.

2. Meanwhile, in a container and using a wire whisk, beat the egg yolks with the sugar and vanilla sugar.

3. Add the reserved milk little by little, whisking constantly until it is well incorporated. Transfer the mixture to the pan.

4. Add the previously chopped white chocolate and heat over low heat to thicken, stirring constantly.

5. Remove from the heat and place the mixture in a container, place in the refrigerator to cool.

6. Meanwhile, beat the cream into whipped cream and add it to the chocolate mixture once it is very cold.

7. Line an English cake pan with cling film, place the mixture in the pan and place in the freezer for around 6 hours.

8. Unmold the semifreddo onto a serving plate, serve with the strawberry and mint jam and decorate with white chocolate chips.