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Prickly Pear Semifreddo4 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 |
| Method: | |
| 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. | |