Pb&j Semifredo Recipe

Inspired by Chilte

Time4h

Serves8

(Pepita Butter & Jamaica) Dark Roasted Pepita Butter. Fermented Jamaica & Morita Chamoy. Queso de Cabra. Evoo

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Ingredients

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1
Prepare the Base
In a large mixing bowl, combine the Dark Roasted Pepita Butter and Fermented Jamaica. Mix well until the ingredients are fully incorporated and smooth.
2
Add Flavorings
Add Morita Chamoy, Extra Virgin Olive Oil, and Honey (if using) to the mixture. Stir well to blend all the flavors together.
3
Incorporate Queso de Cabra
Crumble the Queso de Cabra into the mixture, and gently fold it in until evenly distributed.
4
Season the Mixture
Sprinkle in the Salt and Ground Cinnamon, and mix until fully combined. Taste and adjust sweetness if necessary.
5
Chill the Mixture
Transfer the mixture to a loaf pan or any container of your choice, smoothing the top with a spatula. Cover with plastic wrap and place in the freezer for at least 4 hours or until firm.
6
Serve
Once the semifreddo is set, remove from the freezer and let it sit at room temperature for about 10 minutes before slicing. Serve chilled, garnished with additional Morita Chamoy if desired.