Praline Semifreddo
Servings: 6 servings
Ingredients
- 2 cups pecan halves
- 2 tbsp water
- 1 tsp sea salt
- ½ cup sugar (extra fine, preferred)
- 3 large eggs
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 cup sugar (extra fine, preferred)
- 2 cups heavy whipping cream
- 1 can (380 gms) caramel
Instructions
- Preheat oven to 325°F/160°C
- Toss the pecans with the water, salt and ½ cup sugar. Arrange on a baking tray lined with parchment or silicone mat. Roast for 12 - 15 minutes or until fragrant and toasty brown.Let cool, then roughly chop (a food processor works well for this).
- Set a couple cups of water to simmer in the bottom of a double boiler. Put the eggs, egg yolks, vanilla and 1 cup of sugar in the top.Arrange the top over the simmering water in the bottom. Use a hand mixer or stick blender to beat the mixture for 6 to 8 minutes. The mix will thicken and the color will turn pale.Remove from the heat and beat for another 6 to 8 minutes to cool it down.Transfer to a large mixing bowl.
- Wash the beaters and whip the heavy cream until soft peaks form.
- Fold the whipped cream into egg mixture. Pour into a loaf pan. Stir in the caramel and chopped nuts.
- Freeze for at least 6 hours or overnight. Check after a couple hours, if the caramel and chopped nuts have sunk to the bottom, use a spatula to stir everything up. Continue freezing.