Geoffrey Zakarian's Frozen Hazelnut and Honey Terrine

This sweet terrine from chef Geoffrey Zakarian is a no-guilt frozen dessert that combines multiple flavors in one: the crunch of smoky hazelnut, and the sweet, sticky texture of honey for a perfect all-around flavor; not to mention the added anti-bacterial and anti-fungal properties of honey. You no longer have to deal with the wait and the labor of baking, just pop this treat in your freezer and enjoy.

*** Note: Consumption of raw eggs may contain bacteria called Salmonella that may cause foodborne illness. Since this recipe calls for eggs that are raw or undercooked when the dish is served, please use eggs that have been treated to destroy Salmonella by pasteurization or another approved method.

1/2 cup Hazelnuts
1/4 cup Honey
3 Large egg whites
1/2 cup Sugar
1 cup Chilled heavy cream
1/4 tsp Pure vanilla extract

Preheat the oven to 350°F. Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap that hangs four inches down the sides. Toast the nuts in the oven until lightly golden or for about 8-10 minutes, shaking occasionally. Cool completely.

Put the nuts in a food processor and grind until crumbly. Add the honey and process to a paste. Scrape into a large bowl.

With an electric mixer, whisk egg whites on medium until foamy. Add the sugar in a slow stream and whisk on high speed for about 1-2 minutes until firm, glossy peaks form.

In a large bowl, whip the cream to soft peaks and stir in vanilla extract.

Add about 1/3 of the egg white mixture to the nut mixture and whisk to lighten it. Fold in the remaining egg white mixture to make a uniform mixture. Gently fold in the cream again, until uniform. Spread into the prepared loaf pan. Smack the pan down on the counter to remove any air bubbles and smooth the top with a spatula. Cover the surface with the overhanging plastic wrap and freeze until solid, at least overnight.

To serve, unwrap and cut into slices with a warm serrated knife (warm knife under hot running water).