White Chocolate Semifreddo and Strawberry Jam with Mint

400 g semi-skimmed milk

4 egg yolks

50 g of Quinta dos Jugais Mountain Honey

100 g sugar

50 g vanilla sugar

100 g chopped white chocolate

200 g fresh cream

Strawberry and Mint Jam

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

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

3. Gradually add the reserved milk in a thin stream, whisking constantly until well incorporated. Transfer the mixture to the pan.

4. Add the previously chopped white chocolate and cook over low heat until thickened, stirring constantly.

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

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

7. Line a loaf tin with cling film, pour the mixture into the tin 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 shavings.