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.
In Italian "semifreddo" means "half-cold" or "half-frozen".
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.
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.