Best Ginger Semifreddo Recipes

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GINGER, FIG, AND CRANBERRY SEMIFREDDO WITH BLACKBERRY SAUCE



Ginger, Fig, and Cranberry Semifreddo with Blackberry Sauce image

This is like a frozen mousse, which helps explain its name: semifreddo, or "half-frozen." Start preparation a day ahead.

Yield Makes 8 to 10 servings

Number Of Ingredients 9

8 large egg yolks
2/3 cup sugar
1/2 cup dry white wine
2 tablespoons grated orange peel
2 3/4 cups chilled whipping cream
1/3 cup dried Calimyrna figs, finely chopped
1/3 cup dried cranberries, finely chopped
1/4 cup minced crystallized ginger
Blackberry Sauce

Steps:

  • Line 9x5x3-inch metal loaf pan with plastic wrap, extending over sides by 3 inches. Whisk egg yolks, sugar and white wine in medium metal bowl to blend. Set bowl over saucepan of simmering water; whisk egg mixture constantly until candy thermometer registers 160°F, about 5 minutes. Remove from over water. Using electric mixer, beat until cool and thick, about 5 minutes. Beat in orange peel.
  • Beat chilled whipping cream in large bowl until peaks form. Add egg mixture and gently fold together. Fold in chopped figs, chopped cranberries, and minced ginger. Transfer mixture to prepared pan. Cover with plastic wrap overhang; freeze overnight. (Can be made 3 days ahead. Keep frozen.)
  • Turn semifreddo out onto platter. Peel off plastic wrap. Let stand 5 minutes to soften slightly. Slice semifreddo. Place 1 slice of semifreddo on each plate. Drizzle Blackberry Sauce over each slice and serve.

GINGER SEMIFREDDO



Ginger Semifreddo image

Provided by Nigella Lawson

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 6

1 large egg
4 large egg yolks
Scant 1/2 cup acacia, orange blossom or other honey
2 tablespoons finely grated fresh ginger
1 1/3 cups heavy cream
2 to 3 nuggets preserved ginger in syrup (available at specialty food markets), finely diced

Steps:

  • Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap, leaving enough overhang to fold over top. Bring an inch or two of water to a simmer in a medium saucepan. In a heatproof mixing bowl that will fit on saucepan, combine egg, egg yolks, honey and ginger. Place bowl over simmering water, and whisk mixture until pale and thick; do not allow to overheat, or mixture will curdle. Remove from heat and set aside.
  • Using an electric mixer, or by hand, whisk cream just until stiff peaks form. Fold egg mixture into cream, and pour into loaf pan. Fold plastic so it covers top of pan, and place in freezer until solid, at least 3 hours.
  • To serve, remove semifreddo from pan and plastic wrap, place on a chilled platter, and scatter about half the diced ginger over top. Working quickly (semifreddo will melt more quickly than ice cream), slice and serve, scattering each plate with more ginger cubes.

GINGER CHILI PEPPER SEMIFREDDO



Ginger Chili Pepper Semifreddo image

Make well ahead of time, even days. Just make sure to keep tightly covered or sealed in plastic bag so no freezer flavors are absorbed.

Provided by Dave Lieberman

Categories     dessert

Time 4h20m

Yield 6 to 8 servings

Number Of Ingredients 6

1 jalapeno, halved lengthwise
1 cup whole milk
3/4 cup superfine sugar
2-inch piece ginger
2 cups heavy cream
1 teaspoon vanilla extract

Steps:

  • Line a small loaf pan or other mold with plastic wrap, leaving some plastic wrap hanging over the edges.
  • Combine jalapeno, whole milk and 1/2 cup of the sugar in a saucepan and heat until steaming, stirring often. Remove milk from heat and let cool to room temperature.
  • Peel and grate ginger and squeeze the gratings to release ginger juice. Stir into milk mixture.
  • Combine heavy cream, remaining sugar and vanilla extract and whip to soft peaks. Fold into milk mixture.
  • Transfer to prepared pan and freeze until set.
  • Remove semifreddo by pulling evenly on opposite ends of the plastic wrap lining.

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