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I ate at Lutece and tried Chef Isabel Coss's stupendous honey semifreddo with comte and honeycomb.

It’s great with semifreddo, granita or panna cotta and pairs beautifully with citrus.

Or, conversely, try it in an unusual or novel way: a cauliflower semifreddo, for example?

The honeycomb semifreddo is a revisitation of a traditional French cheese plate with honey and cheese.

The honeycomb semifreddo is made with honey from an Amish farm in Pennsylvania that is just as precious as the 18-month aged comte cheese from France that we shave on top of it.