Pecan Praline Semifreddo with Bourbon Caramel

Name: Pecan Praline Semifreddo with Bourbon Caramel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp bourbon; 4 larges eggs, separated, at room temperature; 177 milliliters heavy cream; 710 milliliters heavy whipping cream; 473 milliliters toasted pecan halves; 237 milliliters sour cream; 237 milliliters sugar; 79 milliliters water

Need a vegetarian side dish? Pecan Praline Semifreddo with Bourbon Caramel could be a tremendous recipe to try. This recipe makes 10 servings with 595 calories, 6g of protein, and 53g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have bourbon, heavy whipping cream, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

To make the praline, line a baking sheet with waxed paper.

Ingredients you will need

Pralines

Equipment you will use

Baking Sheet

Combine the water and the sugar in a saucepan over high heat. Gently swirl the pan around to melt the sugar evenly. Using a candy thermometer, cook the sugar until it reaches 370°F.

Ingredients you will need

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

Frying Pan

Add the pecan halves to the caramel and quickly stir the nuts to coat them thoroughly with the caramel. Spoon the praline onto the waxed paper in an even layer to cool. Once the praline has cooled, chop it finely with a knife and reserve.

Ingredients you will need

Pecan Halves

Caramel

Pralines

Nuts

Equipment you will use

Knife

To make the parfait, line a 9 by 5 by 3-inch loaf pan with plastic wrap, letting enough excess wrap hang over the sides to cover the top.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Using a stand mixer fitted with the whisk attachment, whip the heavy whipping cream on medium-high speed until it reaches stiff peaks.

Ingredients you will need

Heavy Cream

Equipment you will use

Stand Mixer

Whisk

Remove the bowl from the mixer and, with a rubber spatula, fold the sour cream into the whipped cream.

Ingredients you will need

Whipped Cream

Sour Cream

Equipment you will use

Spatula

Blender

Bowl

Transfer the mixture to a large bowl and refrigerate until needed.

Equipment you will use

Bowl

Have the egg yolks and egg whites in separate bowls.

Ingredients you will need

Egg Whites

Egg Yolk

Equipment you will use

Bowl

Put the egg yolks in a stand mixer fitted with the whisk attachment and add 1/4 cup of the sugar.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Stand Mixer

Whisk

Whisk the mixture on high speed until you achieve a thick, pale yellow consistency.

Equipment you will use

Whisk

Transfer the mixture to another bowl and reserve.

Equipment you will use

Bowl

Using a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until frothy. Decrease the speed to low and slowly sprinkle the remaining 1/4 cup sugar into the whites. Once the sugar is added, increase the speed to high and whisk until medium peaks form.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Stand Mixer

Whisk

Fold the cream mixture into the yolks, then fold in the egg whites in three additions. Fold in the chopped pecan praline.

Ingredients you will need

Egg Whites

Pralines

Cream

Pecans

Egg Yolk

Fill your prepared loaf pan with the semifreddo mixture and smooth out the top. Pull the plastic wrap over the top and freeze for at least 4 hours, but preferably overnight.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

To make the caramel, using a candy thermometer, cook the water and the sugar in a medium saucepan over medium-high heat until it reaches 380°F.

Ingredients you will need

Caramel

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

Remove the caramel from the heat and carefully add the heavy cream. Return it to the stove over low heat. Once the cream dissolves into the caramel, you need to swirl the pan periodically but try not to stir it, remove it from the heat and add the bourbon. Hold the caramel at room temperature until you are ready to serve it.

Ingredients you will need

Cream

Bourbon

Caramel

Equipment you will use

Stove

Frying Pan

To serve the semifreddo, pull the plastic wrap away from the top. Invert the loaf pan onto a platter. Wrap a hot, wet kitchen towel over the loaf pan and gently rub the sides to release the semifreddo. Once the semifreddo is released onto the platter, peel off the plastic wrap.

Ingredients you will need

Wrap

Dry Seasoning Rub

Equipment you will use

Kitchen Towels

Plastic Wrap

Loaf Pan

Slice the semifreddo into ten equal slices with a sharp knife.

Equipment you will use

Knife

Serve each with a drizzle of bourbon caramel.

Ingredients you will need

Bourbon

Caramel

Reprinted with permission from Southern Comfort: A New Take on the Recipes We Grew Up With by Allison Vines-Rushing and Slade Rushing, © 201

Ingredients you will need

Southern Comfort

Published by Ten Speed Press, a division of Random House, Inc.Allison Vines-Rushing and Slade Rushing burst onto the culinary scene in 2003 as chefs of Jack's Luxury Oyster Bar, which the New York Times called "one of the most distinctive new restaurants to come along in years" and earned Allison the 2004 James Beard Rising Star award. In 2005, the couple returned to Louisiana to open Longbranch followed by MiLa in New Orleans in 2007.

Ingredients you will need

Oysters