Pumpkin Spice Latte Semifredo Recipe

Directions

1. 1

   Prepare the Gelatin

   In a small bowl, sprinkle the gelatin powder over the water and let it sit for about 5 minutes to bloom.

2. 2

   Whip the Cream

   In a large mixing bowl, whip the heavy cream until soft peaks form. Set aside.

3. 3

   Combine Pumpkin Mixture

   In another bowl, combine the sweetened condensed milk, pumpkin puree, espresso, pumpkin pie spice, and vanilla extract. Mix until smooth.

4. 4

   Heat Gelatin

   Gently heat the bloomed gelatin in the microwave or over a double boiler until it dissolves completely. Allow it to cool slightly.

5. 5

   Combine Mixtures

   Fold the gelatin mixture into the pumpkin mixture, then gently fold in the whipped cream until fully combined.

6. 6

   Freeze

   Pour the mixture into a loaf pan lined with plastic wrap. Cover and freeze for at least 6 hours or until firm.

7. 7

   Prepare Caramelized Pears

   In a skillet, melt butter over medium heat. Add sliced pears and sugar, cooking until caramelized and tender, about 5-7 minutes.

8. 8

   Prepare Pear Butter

   In a blender, puree cooked pears until smooth. Stir in a pinch of cinnamon and a bit of sugar to taste.

9. 9

   Prepare Brown Butter Granola

   In a separate pan, melt butter and cook until browned. Toss with oats, nuts, and a bit of honey, then bake until golden.

10. 10

    Serve

    Slice the semifreddo and serve with caramelized pears, a dollop of pear butter, and brown butter granola on the side.