Pumpkin seed and peanut pepitoria with peanut butter semifreddo (Rick Bayless)

In a saucepan, moisten a cup and a half of sugar with just enough water and boil until a light caramel color; take it off at pale amber, since 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 peanut butter to soft peaks; refrigerate.

In a small saucepan, moisten sugar with water, 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 '138 degrees' (as transcribed), where a drop in cold water makes 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; pour into a loaf pan and freeze until completely firm, several hours.

Plate on a bed of chopped pepitoria, two scoops of semifreddo shaped with a spoon dipped in water, softly beaten cream, more pepitoria, toasted cocoa nibs, raspberries and a drizzle of cajeta.