Ginger Semifreddo Recipes

CITRUS SEMIFREDDO

Steps:

• Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
• Combine the crushed amaretti cookies and the melted butter. Put in the lined pan and press down to firm and form a crust.
• Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.
• Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
• Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve.

GINGER SEMIFREDDO

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.

GINGERBREAD SEMIFREDDO

Steps:

• Unroll gingerbread genoise; brush generously with Calvados soaking syrup. Quickly spread semifreddo mixture over surface to within one inch of side edges. Roll cake into jelly-roll shape; wrap with towel to cover. Freeze until hard, about 5 hours or overnight.
• To serve, temper slightly in refrigerator, about 15 minutes, and slice. Top with cranberry coulis; use 2 or 3 sugared cranberries and a sprig of sugared rosemary for garnish.

GINGER CHILI PEPPER SEMIFREDDO

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.

GINGER, FIG, AND CRANBERRY SEMIFREDDO WITH 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.

RHUBARB RIPPLE SEMI-FREDDO

Steps:

• Line a 900g loaf tin with baking parchment. Put the chopped rhubarb in a medium-sized saucepan with the caster sugar, ginger cordial and 2 tbsp water. Heat gently until the sugar has dissolved, then simmer for 10-15 mins or until the rhubarb is soft but still holds its shape. Pour into a heatproof jug and leave to cool.
• In a large bowl, whisk the egg whites with an electric hand whisk until stiff, then set aside. In another bowl, whisk the yolks with the icing sugar until they're pale and starting to thicken. Finally, in a third bowl, whip the double cream until thick. Fold the yolk mixture into the whipped cream until well combined, then fold in the egg whites and half of the broken meringues.
• Gently spoon a third of the cream mixture into the prepared tin and freeze for 20-30 mins or until just set (keeping the rest of the cream mixture in the fridge). Once it has set, take the tin out of the freezer and pour in half of the cooked rhubarb. Reserve a little of the cooked rhubarb for decorating later, if you like. Top with another third of the cream mixture and return to the freezer for another 30 mins. Once this layer has set, add the remaining rhubarb, followed by a final layer of cream. Cover with cling film and put it back in the freezer for 2 hrs to firm up.
• To serve, turn it out onto a serving plate and peel away the parchment. Decorate with any reserved rhubarb, the remaining meringue pieces and the crystallised ginger. Slice and serve immediately.

MY NUTTY SEMIFREDDO

Steps:

• Lightly grease a baking sheet with oil. Line a 10-inch springform tin with plastic wrap.
• Combine 1 cup sugar and water in a small saucepan over medium-low heat. Cook, without stirring, until sugar dissolves and syrup starts to bubble and turn golden brown, about 8 minutes. Stir in hazelnuts. Remove from heat and pour evenly onto the oiled baking sheet. Let praline cool until solid, about 15 minutes.
• Place half of the hazelnut praline in a food processor; blend into a fine powder. Pour into a bowl. Blend remaining praline into coarse chunks.
• Beat heavy cream in large bowl with an electric mixer on medium speed until firm peaks form.
• Combine egg yolks and remaining 1 cup sugar in another bowl; beat with the electric mixer on medium speed until smooth and pale, 3 to 5 minutes. Fold into whipped cream.
• Beat egg whites in another bowl with an electric mixer on medium speed until stiff peaks form. Fold into the whipped cream and egg yolk mixture. Fold in hazelnut powder and hazelnuts chunks. Spoon into the prepared springform tin; cover with plastic wrap.
• Freeze until semifreddo hold its shape, about 1 hour. Stir well. Return to freezer and freeze, stirring every hour, until firm, 4 to 5 hours more.