Semi-freddo Cookies and Cream with Salted Caramel
- 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
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 cream.
Recipe courtesy of Tyler Florence
Recipe courtesy of Dave Lieberman