Praline Semifreddo Popsicle

It's still a little hot in Texas, so why not go with the Praline Semifreddo Popsicle? It was perfect for eating, but almost a little too hot for photographing.

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One perk of semifreddo is that you don’t need an ice cream maker to make it! Once you take a bite of a praline semifreddo you'll notice the creamy, velvet texture.

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INGREDIENTS FOR KEY LIME TART

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INSTRUCTIONS

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Heat the egg whites and sugar over a double boiler, whisking constantly, until the graininess in the sugar is gone.

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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.

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

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Praline Semifreddo Popsicle

It's still a little hot in Texas, so why not go with the Praline Semifreddo Popsicle? It was perfect for eating, but almost a little too hot for photographing.

One perk of semifreddo is that you don’t need an ice cream maker to make it! Once you take a bite of a praline semifreddo you'll notice the creamy, velvet texture.

INGREDIENTS FOR KEY LIME TART

– Heavy cream – Almond hazelnut praline paste – Egg whites – Granulated sugar – Heavy cream

INSTRUCTIONS

Heat 48 g cream in a small pot and whisk in praline paste until smooth.

Heat the egg whites and sugar over a double boiler, whisking constantly, until the graininess in the sugar is gone.

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.

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

Swipe Up to get full recipe

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