Praline Semifreddo Popsicle

Name: Praline Semifreddo Popsicle
Ingredients: 200 g mango puree; 2 g agar agar; 140 g granulated sugar; 250 g egg whites; 160 g egg yolks; 120 g ground almonds, toasted; 38 g all purpose flour; 80 g Valrhona Caramelia chocolate, melted; 80 g tapioca maltodextrin; 120 g hazelnut oil; 30 g confectioner’s sugar; 1-½ g gelatin sheets; 200 g almond hazelnut praline paste; 100 g heavy cream

Preparation info

Yields
24
Pops

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Praline Semifreddo

96 g heavy cream
275 g almond hazelnut praline paste
70

Dessert

Method

Praline Semifreddo

Heat 96 g cream in a small pot and whisk in praline paste until smooth. Heat egg whites and sugar over a double boiler, whisking constantly. 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 before folding in remaining whites until smooth. Whip 275 g heavy cream to soft peaks