Praline Semifreddo Popsicle

Not a lot of changes to this Bachour recipe. I did scale down the ingredients to make only six popsicles.

The recipe called for almond hazelnut praline paste.

INGREDIENTS

– heavy cream – almond hazelnut praline paste – egg whites – granulated sugar – heavy cream

WHAT IS SEMIFREDDO?

In Italian "semifreddo" means "half-cold" or "half-frozen". Unlike ice cream, semifreddo isn’t churned, so it’s able to stay soft and creamy. It’s compared to having the texture of frozen mousse.

1. Heat 48 g cream in a small pot and whisk in praline paste until smooth. 2. Heat the egg whites and sugar over a double boiler, whisking constantly.

HOW TO MAKE THE PRALINE SEMIFREDDO POPSICLE

4. Whip 137.5 g heavy cream to soft peaks and fold into meringue praline mixture.

3. Transfer to the bowl of a stand mixer fitted with a whisk attachment and whip to medium peaks. Fold ⅓ of meringue mixture into praline cream, then fold in the remaining whites.

5. Pipe praline semifreddo into popsicle molds, insert sticks and freeze until firm.

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