Praline Semifreddo Popsicle

Name: Praline Semifreddo Popsicle
Ingredients: 200 g (¾ cup and 2 Tbsp) mango puree; 2 g (1 tsp) agar agar; ¾ silver gelatin sheet (or 1½ g powdered gelatin, as directed on package); ¾ silver gelatin sheet (or 1½ g powdered gelatin, as directed on package); 200 g (¾ cup and 2 Tbsp) praline paste (50% almond, 50% hazelnut); 200 g (¾ cup and 2 Tbsp) praline paste (50% almond, 50% hazelnut); 200 g (¾ cup and 2 Tbsp) praline paste (50% almond, 50% hazelnut); 100 g (⅓ cup and 2 Tbsp) heavy cream; 140 g (½ cup and 2 Tbsp) granulated sugar; 252 g (1 cup) egg whites; 160 g (¾ cup and 1 tsp) egg yolks; 120 g (½ cup) ground almonds, toasted; 38 g (⅓ cup) all-purpose flour; 80 g (2.8 oz) Valrhona Caramelia chocolate, melted; 80 g (3 ounces) tapioca maltodextrin; 120 g (½ cup) hazelnut oil; 28 g (¼ cup) confectioner’s sugar

Preparation info

Yields
24
pops

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Praline Semifreddo

96 g (⅓ cup and 2 Tbsp) heavy cream

Method

Praline Semifreddo

Heat 96 g heavy cream in a small pot and whisk in praline paste until smooth. Heat egg whites and sugar over a double boiler, whisking constantly. Whip to medium peaks a stand mixer fitted with a whisk attachment. Fold ⅓ of meringue mixture into praline cream before folding in remaining whites until smooth. Fold whipped cream into meringu