Honey Semifreddo Popsicle

COMPOSITION
• Salted caramel cream
• Millefiori honey semifreddo
• Popsicle glaze
SALTED CARAMEL CREAM
INGREDIENTS:
- cream 350 g
- milk chocolate 190 g
- cane sugar 120 g
- Mielizia’s organic millefiori honey 70 g
- butter 60 g
- fleur de sel salt 5 g
INSTRUCTIONS
Caramelize honey and sugar, then mix with boiling cream. Bring the mixture to 60°C, then add the butter and salt. Cool to 4°C.


MILLEFIORI HONEY SEMIFREDDO
INGREDIENTS:
- Mielizia’s organic millefiori honey 90 g
- egg yolks 650 g
- cream 250 g
INSTRUCTIONS
Heat the honey to 121°C, slowly pour it onto the egg yolks while they are being beaten. Once the whipped mixture has reached a stable consistency, add the cream that has been whipped to soft peaks.
POPSICLE GLAZE
INGREDIENTS:
- white chocolate 300 g
- cocoa butter 200 g
- rice oil 60 g
INSTRUCTIONS
Melt the ingredients together and temper to 30°C.

ASSEMBLY AND DECORATION
In a gelato popsicle mould, fill halfway with the semifreddo. Add the salted caramel insert, and finish filling the rest of the mould with the semifreddo. Blast freeze, remove from the mould and glaze. Decorate with caramelized almonds.
ADVICE
Leave in the freezer for at least 12 hours before removing the popsicle from the mould.
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