We sent our friends a basket of goodies. Here’s what they made.
If we had to squish Katzie Guy-Hamilton’s CV into a sentence, it would be a macaron of very big names: Max Brenner, Grand Hyatt, Spago, Top Chef, Ace Hotel. From pastry chef to Director of Food and Beverage (at Equinox Fitness, her current job), Katzie’s helped helm and innovate entire empires. No biggie.
Here’s the really impressive part: Katzie lost it for a jar of cocoa! Got an idea on the spot, and boom, made it happen. (She also kindly shared it with us.)
“Upon opening the jar of Air Cacao Lab, I was immediately enveloped in the smell of rose and cardamom. I’m not embellishing, I was hooked. I kept it simple and whipped up a no-fail semifreddo that anyone could make at home. The rose inspired me to include honey and tahini to liven up the heavy cream. The result? I will be coming back for more.”
450g Organic Heavy Cream
65g Raw Honey
1/2 tsp Wild Rosewater
3 tablespoons (45g) AIR CacaoLab
25g Tahini Paste
1/4 tsp Vanilla Bean
AIR Cacao Lab
Whip the cream, honey, vanilla, and rosewater together with a large balloon whisk until stiff peaks form.
Drizzle tahini on top and sprinkle with cocoa lab chunks.
Fold lightly and pile into a wax paper lined loaf pan.
Freeze until solid, at least 3 hours and up to 3 days.
Just before serving, let semifreddo sit at room temperature 15 minutes. Top with dollops of tahini, honeycomb, and sprinkle with additional cacao lab chunks and rose petals.