Ginger semifreddo

• 1 egg
• 4 egg yolks
• 1/2 cup honey
• 1 1/2 tbsp finely chopped fresh ginger
• 1 1/3 (330 ml) cups cream
• 2-3 nuggets preserved stem ginger in syrup

1. Heat egg yolks, honey and ginger over a bowl of simmering water and whisk until pale and thick
2. Beat cream till soft peaks
3. Fold cream into honey mixture
4. Line a pan with plastic wrap and place into this, covering with plastic wrap and placing into freezer
5. Let set overnight
6. Cut into slices to serve and top with ginger and syrup - warning this will melt quickly