Pepitoria with peanut butter semifreddo

Put a cup and a half of sugar in a saucepan, dribble in just enough water to moisten it, and boil until a light caramel colour.

Take it off the heat at a pale amber, before it looks dark enough, as residual heat keeps darkening it.

Stir in toasted, salted pumpkin seeds and peanuts; turn out onto a baking sheet, press out and let cool.

Beat a cup and a half of cream with a third of a cup of creamy peanut butter until it holds soft peaks; refrigerate.

Moisten sugar with just enough water in a small saucepan, add a good amount of honey and bring to a boil over medium heat.

Meanwhile beat egg whites in a stand mixer to soft peaks.

When the syrup reaches 238 degrees (a drop in cold water forms a soft ball), beat it into the whites in four additions, then beat until completely cool.

Fold the peanut butter whipped cream into the meringue, starting with about a quarter and then the rest.

Pour into a loaf pan and freeze until completely firm, several hours.

Chop the pepitoria and make a bed on the plate; top with a couple of scoops of semifreddo shaped with a spoon dipped in water, a little softly beaten cream, more chopped pepitoria, toasted cocoa nibs, raspberries and a drizzle of cajeta.