Saturday, November 1, 2008

Semi-freddo Cookies and Cream with Salted Caramel

Cook Time: 10 min
Level: Intermediate
Yield: 4 servings


* 4 cups heavy cream
* 1/4 cup confectioners' sugar
* 2 tablespoons pomegranate molasses
* 15 gingersnap cookies

Salted caramel sauce:

* 1 cup sugar
* 1/4 cup water
* 1/2 stick butter
* 2 teaspoons kosher salt


Begin by whipping cream with confectioners' sugar until you get soft
peaks. Add pomegranate molasses and stir 2 times gently to combine and
just streak the pomegranate through the cream.

Take a large plastic bag and using a wooden rolling pin, smash the
gingersnaps into rough pieces. To assemble, take a ramekin and add a
layer of gingersnaps first, followed by cream, gingersnaps and finally
cream again. Use an off-set spatula or the back of a knife to flatten
the tops. Set in the freezer for 45 to 60 minutes to freeze. Run a
knife around the edges when set and invert onto a plate.

Make the caramel sauce by adding sugar and water to a small saucepan
and set over medium-high heat. Once the sugar has dissolved and the
caramel reaches a dark amber stage, add butter and salt and swirl to
combine. Remove from heat and drizzle over semi-freddo cookies and

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