Prickly Pear Semifreddo

4 cups

David Katz / Consulting Chef

    • 1 cup The Perfect Purée Prickly Pear Puree, thawed
    • 2 tbsp. lemon juice
    • 1 cup superfine sugar
    • 4 egg yolks
    • 1 whole egg
    • 1 1/4 cup whipping cream
1. Mix Prickly Pear Puree, lemon juice and 1/2 cup sugar in a small saucepan. Reduce mixture by 1/2 over medium heat.
2. Place yolks and egg in a bain marie over simmering water. Whisk constantly over simmering water until they triple in volume.
3. Whisk in reduced prickly pear mixture, transfer bain marie to an ice bath and continue to whisk until cool.
4. Whip the cream with the remaining 1/2 cup sugar to stiff peaks.
5. Fold egg/prickly pear mixture into whipped cream. Transfer to a freezer-safe container and freeze overnight.
Serving Suggestion:
Semifreddo is often used as a layering for frozen cakes and other frozen desserts. Scooped like ice cream, it makes a wonderful accompaniment to a broad variety of plated desserts.