Bacon Caramel Semifreddo
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
49
Spice
65
Sweetness
63
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
In a large bowl, whip the heavy cream to stiff peaks
2
Set aside to chill in the fridge
3
Using an electric mixer, whip the egg whites on low until frothy
4
Increase the speed to medium and slowly add 3/4 cup of sugar
5
Whip to stiff, glossy peaks
6
Meanwhile, begin whipping the egg yolks on medium speed
7
Slowly add the bacon fat as the yolks begin to increase in volume
8
In a small saucepot, bring the remaining sugar and 1/2 cup water to a boil over medium-high heat
9
Allow the sugar mixture to cook until it reaches 245 degrees F
10
Remove the sugar from the heat and slowly stream to combine with the whipped yolk mixture
11
Whip the yolks mixture until it triples in volume and cools completely
12
Once all three mixtures are prepared fold one-third meringue into the yolk mixture
13
Then gently fold the yolk mixture back into the remaining meringue in two equal additions
14
Just before it is completely combined, begin to fold in the whipped cream
15
Continue to gently fold together until completely incorporated
16
Spread evenly into a 17-by-12-inch jelly-roll pan
17
Place in the freezer until firm