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Tamarind Popsicle
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Provided by: Chef Vera Tong
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Ingredients
Tamarind Semifreddo
3 cups tamarind paste
1 cup sour cream
4 eggs, yolks separated from whites
1 cup heavy cream
1 cup sugar
White Chocolate Coating
2 cups white chocolate, melted on a double boiler stirring constantly
1 cup of melted cocoa butter or canola oil
Instructions
Tamarind Semifreddo
In a bowl, whip heavy cream to soft peaks and set aside. In a separate bowl, combine sour cream and tamarind paste, and egg yolks, and ˝ cup of sugar and set aside. In a stand mixer with whip attachment, whip egg whites on medium speed. Start adding sugar a tablespoon at a time when whites become frothy. Each addition of sugar should be added in 2-3 minute intervals. Whip until medium stiff peaks. Fold whites into tamarind mixture a third at a time. Then fold in whipped cream a third at a time. Spread onto a parchment line pan 12”x6”. Freeze for 4 hours before cutting into 1”x 3” portions.
White Chocolate Coating
Combine white chocolate and cocoa butter in a double boiler, stirring constantly until thoroughly mixed.
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