September 3, 2026
Translated by ChatGPT.
Summer at Aromi tastes fresh and playful. Pastry chef Tereza Velechovská has shared a recipe from the new menu that you can also prepare at home – semifreddo with crumble, honey–thyme sauce, and a crispy tuile biscuit. The combination of delicate cream, fragrant herbs, and refreshing citrus is ideal for warm days.
Ingredients for 10 servings:
Semifreddo:
150 g heavy cream
150 g plain yogurt
zest of ½ lemon
10 g granulated sugar
40 g honey
100 g sour cream
10 g lemon purée
10 g white chocolate (melted)
6 g powdered sugar
6 g limoncello
Crumble:
1 tbsp lemon zest
45 g all-purpose flour
16 g buckwheat flour
24 g almond flour
(butter as needed – inferred from context)
Tuile (decorative biscuit):
5 g all-purpose flour
5 g honey
5 g butter
5 g egg white
Honey–thyme sauce:
100 g honey
7 g fresh thyme
150 g water
100 g lemon purée
15 g lime juice
Method:
Prepare the semifreddo. Whip the cream until soft peaks form and set aside. In a bowl, mix the yogurt, sour cream, honey, granulated sugar, lemon zest, lemon purée, melted white chocolate, powdered sugar, and limoncello. Carefully fold in the whipped cream. Pour the prepared mixture into silicone molds and freeze for at least 6 hours, ideally overnight.
For the crumble, combine all the flours with the lemon zest. Add the butter and rub in with your fingers to make a coarse crumb. Spread on a baking sheet lined with parchment paper and bake at 160 °C until golden, about 10–15 minutes.
In a saucepan, combine the water, honey, and thyme, and briefly bring to a boil. Add the lemon purée and lime juice, then remove from heat and let cool. Finally, strain the sauce through a fine sieve.
For the tuile, mix the flour, honey, butter, and egg white. Let rest for 10 minutes. Spread very thinly on a silicone mat and bake at 160 °C for about 6–8 minutes until golden. While still warm, shape into the desired form.
Arrange all components on a plate and garnish with fresh orange slices.
