Gingerbread Semifreddo Recipes

STRACCIATELLA SEMIFREDDO

Steps:

• For the crust: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 5 by 3-inch nonstick loaf pan with vegetable oil cooking spray. Using 2 pieces of parchment paper, line the pan, allowing the excess to hang over the ends and sides.
• In a food processor, blend the biscotti and hazelnuts together until finely ground. Add the melted butter and pulse until the crumbs are moistened. Using a flexible spatula, press the crumb mixture into the bottom of the prepared pan. Bake for 8 to 10 minutes until the edges of the crust are golden. Cool the pan on a wire rack for 20 minutes.
• For the filling: In a medium stainless steel or glass bowl, whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and salt until smooth. Put the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk until the egg mixture is pale, thick and creamy, and an instant-read thermometer registers 160 degrees F, about 10 to 15 minutes. Put the bowl into a larger bowl of iced water to cool completely.
• In another medium bowl, using an electric mixer, beat the cream until thick. Add the remaining 1/4 cup sugar and beat until the cream holds stiff peaks. Mix 1/4 of the cream into the cooled custard. Using a spatula, gently fold the remaining cream into the custard. Drop spoonfuls of the chocolate-hazelnut spread over the custard mixture and gently fold until just incorporated but still chunky. Spoon the mixture onto the prepared crust. Fold the overhanging parchment paper over the custard and freeze for at least 8 hours or up to 3 days.
• Run a thin-bladed spatula around the semifreddo between the parchment paper and the pan. Unfold the parchment paper and invert the semifreddo onto a platter. Peel off the paper and cut into 1-inch thick slices. Serve on chilled plates.

SEMIFREDDO MIXTURE

Steps:

• In bowl of electric mixer, beat eggs until pale and thick. Gradually add sugar; beat until fluffy. Slowly add Calvados, and combine.
• Hold bowl over, but not touching, pan of simmering water. Whisk until shiny and thick, about 8 minutes. Return to mixer; beat on medium speed until cool, about 10 minutes.
• In a chilled bowl, whip cream until soft peaks form. Add one-fourth of the whipped cream to egg mixture; whisk. Fold in remaining whipped cream. Transfer to a 9-by-13-inch metal pan. Cover; freeze for 3 to 4 hours.

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.

SEMIFREDDO

Steps:

• In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.

GINGERBREAD GENOISE

Steps:

• Heat oven to 350 degrees. Butter an 11-by-17-inch jelly-roll pan, and line pan with parchment. Butter and flour parchment. Place a clean, smooth kitchen towel on a clean surface; sift confectionersâ?? sugar evenly over towel. In medium bowl, whisk together flour, ginger, cinnamon, cloves, and nutmeg; set aside.
• Set bowl of electric mixer over, but not touching, a pot of simmering water. Combine brown sugar and eggs in bowl; whisk until a candy thermometer registers 110 degrees (warm to the touch), about 2 minutes.
• Beat on high until thick and pale, 6 to 8 minutes. Using a rubber spatula, transfer to large bowl. Add flour mixture in thirds, folding after each. In a small bowl, combine butter and molasses; add in steady stream while folding in last flour addition. Pour into pan; smooth with offset spatula.
• Bake until cake is springy to the touch and golden brown, about 14 minutes. Transfer to a wire rack for 5 minutes. Carefully turn out cake over towel. Place short end toward you. Pick up edge of towel; begin rolling cake. As you roll, incorporate towel; continue rolling into a log. Transfer to wire rack to cool.

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.